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.
