Wash beets and remove tops.
Select beets of equal size for even cooking or cut to size.
Beets can be steamed or boiled for about 30 minutes, or roasted in foil at 350F for about 1 hour.
Cook until tender or when a fork can easily be inserted into the beet.
Rinse under cold water and remove skins.
Whip up the vinaigrette.
Slice beets to about 1/4" thickness.
Place beets in glass container or jar and add the brine. Cover and refrigerate for 1 day before serving.
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