These are scrumptious, tender pickled beets, and their natural sweetness is curbed by the seasoned with rice wine vinegar in which they're pickled, accompanied also by brown sugar and cinnamon. These pickled beets are the perfect salad topping, amazing on a pickled tempeh reuben (https://thatvegannephew.com/best-vegan-reuben-recipe-pickled-tempeh-reuben/), or simply eaten as is, without the need of anything else.
Remove the beet greens, but keep the stem on about ½-inch from the top of the beet. Cover the beets with water in a large pot and bring to a boil. Once boiling, reduce the heat to a steady simmer (about medium-high heat). Boil the beets for about 30 minutes, until a fork can be inserted into them without too much hassle.
Remove the beets from the pot. Under cold running water, remove the outside layer of skin to reveal the fleshy, soft magenta skin underneath.
Cut off the tail and upper stem from the beet, and then cut the beets in half. Cut each half cross-wise into half moons.
Marinade the beets in the pickling liquid of rice wine vinegar, brown sugar, cinnamon and a little bit of pepper. Also, note that you can dilute the pickling liquid with a couple tablespoons of water for a less concentrated version if the vinegar is too strong a taste for you.Store the pickled beets in a closed container in the fridge - good for about two to three weeks.