Ingredients
- 1 pound medium red beets washed and with stems trimmed (leave about 1 inch attached)
- 8 cups water or enough to cover the beets by a few inches
- 2 teaspoons white vinegar
- Salt to taste
Instructions
- 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. Cook until the beets are fork tender (about 30-45 minutes), adjusting timing based on the size of the beets.
- Once the beets are tender, 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. For a quick chill, submerge the boiled beets in an ice bath for 5 minutes before peeling.
- 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.
