yield: about 2 cups
3 medium beets
1/2 cup red wine vinegar
2 TBSP honey
1/2 teaspoon black peppercorns
2 sprigs fresh thyme
Cook beets until tender using either of the following methods: Boil in a saucepan for 45 minutes OR wrap in aluminum foil and roast in a 375 degree oven for 45 minutes OR Pressure cook in Instant Pot for 20 minutes, using a natural release venting method. Once cool enough to handle, peel beets and slice into thin rounds (you may choose to half or quarter the rounds depending on how big your jar is). Pack beets into glass mason jars - I used 2, 1/2 pint jars.
Combine vinegar and honey in a small saucepan over medium heat and bring to a simmer, stirring. Remove from heat and pour over beets. Evenly sprinkle peppercorns into both jars and place 1 sprig of thyme into each. Let cool to room temperature. Cover and refrigerate for at least 4 hours.
*in a salad
*as a condiment for grilled chicken or fish
*In a sandwich or burger
*on an antipasto platter or snackboard