Pick beets as thinnings or very small (1/2 -3/4 inch) diameter when your crop is new, or use 3 bunches of large mature beets from your store or farmers market.

Trim beet tops to about 3/4 - 1 inches. Trim the root to about 1 inch. Scrub thoroughly in your sink and place in a large pot. Cover beets over 1” with water, and bring to a boil. Adjust to medium heat and cook until a fork enters to the center easily. 

Remove from heat, rinse, and cool. Slip peel with your thumb and trim the remaining stem and root. Use small thinning beets whole, or dice large beet to about 3/4 inch cubes.

Place cooked beets in a pot and make a syrup to cover. Use the vinegar, water, and sugar in equal parts until you have enough liquid to cover.

Bring beets in syrup to a boil and  reduce to a simmer. Cook for about 8-10 minutes. Remove and place in a bowl or pint jars. Refrigerate for 24 hours to complete marination. These beets will keep for several weeks in refrigeration.

Serve in a shallow glass container to accent the rich red color.