Place the beets in a large pot and add water until they are covered by a few inches. Stir in the white vinegar. Bring the water to a full boil over high heat, then reduce the heat to a simmer.
Remove them from the hot water with a slotted spoon and let them cool until you can handle them. Use a paper towel or your fingers to gently rub off the skin—it should come off easily.
Transfer the peeled beets to a serving bowl. Sprinkle with salt to taste. Enjoy warm or refrigerate in an airtight container for up to 3-5 days.