Fake Pickled Beets

My Mom used to make the best pickled beets, but they were time consuming.  While not quite as good as hers, I can make a quick version that's pretty darn tasty without all the work.

3-5 medium beets

1/2 cup Cinnamon Pear Balsamic Vinegar

1-2 tablespoons white distilled vinegar

1/2 teaspoon salt

Preheat oven to 375 degrees.  Cut off the both ends of the beets and wrap in foil.  Bake until fork tender, 45-60 minutes.  Cool slightly and remove the foil.  Peel of the outer skin while wearing gloves (or you'll have pink hands), and cut into 1/4 inch slices.  If the slices are large, you can cut them in half.  Place them in a shallow non-reactive bowl and add remaining ingredients.  Marinate them for about an hour, turning them over occasionally.  Then, they can be put in a jar and refrigerated ready to serve.

*You can boil the beets instead of baking; just cover with water and add 2 tablespoons of the distilled vinegar so they retain their color.