Quick Pickled Beets

Steps

1. Preheat oven to 400°F.

2. Cut beets in half if they're large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.

3. While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.

4. Once beets are cool enough to handle, rub the skins to remove and slice beets into ¼" slices.

5. Place in a jar with a tight fitting lid and pour liquid overtop. Refrigerate at least 24 hours before serving.

6. Store in the refrigerator for up to 30 days.