1tablespoonminced fresh ginger root(may omit or substitute garlic)
Preheat oven to 350 F. Wash the beets well and trim off all but about an inch of the greens. Leave the "tails" on.
Place the beets on a large sheet of aluminum foil, fold it over the top, and seal the edges. Place the package on a baking sheet and put it in the oven. Bake for 25 minutes and turn over the foil package. Bake for 25 minutes more. Test with a sharp knife to see if the largest been is tender in the middle; if not, give them a little more time.
Once they're tender, remove the beets from the oven and allow them to cool. Cut off the tops and tails and under running water, rub off the skin. Use a knife to remove any hard-to-remove skin.
Slice the beets about 1/4-inch thick. Place them in a pint or quart canning jar.
Combine the vinegar, water, ginger root or garlic, and salt. Pour it over the beets. If it doesn't cover the beets, add a mixture of half vinegar and half water to the jar.
Refrigerate. Beets will taste best after pickling for a couple of days. They should keep, refrigerated, for at least 2 weeks. Three average sized beets make about 1 pint of pickled beets.
I like these beets tangy so I don't add sugar, but if you'd like to take the edge off them, start with 1 teaspoon sugar and add more to taste.