Pickled Chioggia Beets

8 medium Chioggia beets, trimmed and washed

1 cup evaporated cane juice (or sugar of your choice)

1 cup unfiltered apple cider vinegar (or vinegar of your choice)

2 cups water

Boil the beets over medium heat until you can pierce with a fork, but they are still firm (about 45 minutes)

Run cold water over the cooked beets until cool enough to handle.

Peel and slice.  Place in a ½ gallon jar or other large container.

Mix the sugar, vinegar and water together in a small sauce pan.  Bring to a boil and then remove from heat.

Pour over the beets.  Refrigerate several hours before serving.  These will keep for weeks in the refrigerator.

Makes 16 servings.  62.5 calories per serving.