Beet Sashimi

This was the welcome finding of combining golden beets with red beets when pickling them.  I cooked the beets until tender, peeled them, and let them cool.  Next I put them in a mason jar, added some balsamic vinegar, salt and covered them with water.  I put a lid on them, refrigerated them overnight and they were delicious the next day.  The longer they sit in the liquid, the deeper the flavor.  Eat within 3 weeks. 

Beet Sashimi