Wash 6 beets or however many you want to prepare

Cut them into either 8 crescent/wedge shaped pieces each (i.e. cut 'em in half the long way and cut each half into quarters the long way) or quarter-inch slices

Put them in a pot filled with cold water

Bring to a boil and simmer for about 20 minutes or until tender but not mushy (a fork should spear one pretty easily)

Drain and put the beets into a shallow bowl; Cover with enough balsamic vinegar to cover the beets to half their height

Let sit at room temp for about an hour, tossing them every 15 minutes or so to fully coat them in vinegar

Strain the extra vinegar off (you can use the now beet-colored vinegar in a salad dressing for that meal – salad is a great accompaniment to the beets.

Arrange in a lovely glass dish that shows off their color! Serve warm or chill first.