Wash the beets thoroughly and cut off the stem and root. I choose to peel the beets prior to steaming/cooking, but you can also do so afterward. Then cut the beets into desired size. When the beets are small, I prefer to keep it whole.

Fill the bottom of a pot with about 5cm of water and bring to boil.

Place the beets into the pot or steamer, and allow to boil/steam for 15-20 minutes, until the beets feel tender. You can test this by piercing it with a fork (try not to pierce all of them!).

Once cooled, peel the beets if you haven’t done so in step 1.

Put them in an air-tight glass jar and pour apple cider vinegar over. Close the jar and shake gently to ensure the apple cider vinegar covers all the beets. Do this before every serving.

Store in the refrigerator and use within 4 days.