Pickled Beets in Raspberry Vinegar
Clean, slice, and boil:
2 - 4 medium-sized beets
Use just enough water to cook them and have a cup or so of broth left.
Let them cool and add:
1/2 - 1 c raspberry vinegar
Pack in a jar and refrigerate overnight.  It will keep for weeks.
Serve cold or at room temperature.
Notes & Variations:
  1. Add a little sugar if you want to cut the sourness of the vinegar.
  2. Add some sliced raw onion to the cooled beets.
  3. Thanks to the unidentified woman in the Palo Alto Co-Op market who gave this recipe!