In a medium saucepan add enough water so the beets are fully submerged. Bring to a boil, cover and turn down the heat to allow it to simmer for 30 minutes.
4 medium beets
Once cooked, rinse the beets under cool water. Then pat dry and peel away the skins.
Slice the beets thinly and arrange on a small platter. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.
1 tablespoon olive oil, 1 ½ teaspoon balsamic vinegar, salt and pepper to taste
Wash the beets carefully without tearing the skin.
Leave the root ends attached and approx. 1 inch of the stem, so they don't bleed into the water.
This recipe is for medium sized beets. Smaller beets may require less cooking time so check to see if they are tender after 20 minutes. Larger beets may need 10 more minutes of boiling time. Check to see if they are done by carefully inserting a skewer into one of them and if it is tender, they are ready.
Add the dressing just before serving.
Keep in an airtight container in the fridge for up to 3 days , or slice and freeze for up to 6 months. Defrost in the fridge overnight.