Quick Pickled Beets

Place beets in a large pot, and cover with cold water by 2 inches.
Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly.
Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.

Ingredient :

6 medium red beets with greens, stems trimmed to 2 inches

Coarse salt

⅓ cup cider vinegar

¼ teaspoon freshly ground pepper

⅓ cup olive oil