Now, our beets here in Russia are huge most of the time so, considering this recipe, I would be wrong to use 4-5 as this recipe requires. If the beets you are using are larger, two will do.
1 bunch of beets (4-5)
1/4 cup cider vinegar
1 Tbsp. sugar
1 Tbsp. olive oil
1/2 tsp. dry mustard
Salt and pepper
1. Remove greens from beets. Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done.(Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350 degree oven for about an hour.) A fork easily inserted into the beet will tell you if they are done.
2. Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. They should come off easily. Discard the peels. Slice the beets.
3. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together. The dry mustard will help emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Serves four. Or one, depending on how much you love pickled beets! ;)