Pickled Beets

This salad is delicious, with the added bonus that the beets will keep for much longer after you’ve ‘pickled’ them.

Here’s what you need:

• 4 beets, peeled, sliced in half and cut into 1/8 inch slices
• 1/3 cup apple cider vinegar
• 1 Tablespoon agave nectar
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar

1. Bring 1 cup of water to boil in a saucepan over medium heat. Add the beets and cover, boiling for 8 minutes. Remove from heat, drain the water and return to the pan.
2. Whisk together the apple cider vinegar, agave nectar, olive oil and balsamic vinegar in small bowl.
3. Return the beets to medium heat, add the vinegar mixture and simmer for 5 minutes. Cool before placing in airtight container in the fridge.

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