You’ll need two 1-quart jars.

Preheat your oven to 400 degrees.

Wash and scrub your beets. Dry them off with paper towel.

Place your beets on a baking sheet lined with foil or parchment paper.

Pour the olive oil over the beets and turn each beet until its coated in the oil. Wrap the foil around the beets, creating a pouch.

Place the beets in the oven on the middle rack. Roast for 50 minutes to 70 minutes (my beets took just about an hour). You will know their done, when a fork goes into them easily.

Take them out of the oven and let them cool. Once the beets are cool, you can peel them. Slice the beets thinly, and place in the prepared jars.

Heat the water, rice vinegar and sugar in small saucepan over medium heat. Heat until the sugar is dissolved completely. Pour half of the liquid into each jar. Seal the jars tightly and refrigerate.

Refrigerate at least 3 days before serving. These will last in your refrigerator for one month. Enjoy!

These are so good on a salad, sandwich or just as a side. Personally, I will eat these right out of the jar!

You always want to check for signs of spoilage, bad smell, mold etc. This is never a problem in our house. They don’t last long.