1. Boil whole, unpeeled beets in a large saucepan of water until tender when pierced with a thin knife or skewer, approximately 30-60 minutes depending on size — small beets (1-2 inches / 2.5-5 cm diameter) will take 30-35 minutes, larger beets (3 inches / 7.5 cm) up to 60 minutes.
2. Drain and allow the beets to cool completely at room temperature, then refrigerate until fully cold, at least 2 hours.
3. Peel the cold beets by rubbing the skins off with your hands (they should slip off easily), then slice into rounds approximately 1/4 inch (6 mm) thick.
4. Transfer the sliced beets to a glass or ceramic bowl or jar. Pour vinegar over the beets until they are fully submerged.
5. Cover and refrigerate for at least 1 hour before serving. The beets will keep, covered and refrigerated, for up to 1 week.
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