Ingredients:
2 c. Roasted Beets, cut 1/4 inch thick
3/4 c. white vinegar
1/4 c. red wine vinegar
1/4 c. water
1 1/2 tsp. salt
1/4 c. sugar
Place the beats in a mason jar. Combine all of the above ingredients (minus the beets) in a small saucepan. Heat on high until you reach a rolling boil and remove from heat. Pour the vinegar mix on top of the beets. Let the liquid cool before placing the lid on the jar. Then refrigerate for 1-2 days before eating. The beets last for up to a month in the refrigerator.
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