- 1 to 2 pounds of beets
- Katerina’s Finest Extra Virgin Olive Oil
- Red wine vinegar
Place the beets in a pot with water and salt. Boil the beets until they get soft. Carefully, try with a tip of a knife to see how easily goes though. Let them cool a bit for an hour or so. Cut the peel. Cut each beet into slices. Place the pieces in a bowl/container. Add red wine vinegar and Katerina’s Finest Extra Virgin Olive Oil. I usually do 1 cup vinegar and 1/2 of Extra Virgin Olive Oil. The beets have to be covered with vinegar/olive oil liquid.