Try making these beets ahead of time and leaving them in the fridge as an easy head-start ingredient you can add to a salad during the week.
4 medium sized beets (about 1 lb.)
2 tsp. sherry vinegar
1 tsp. extra virgin olive oil
Salt and pepper to taste
Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
Toss with vinegar and oil and finish with salt and pepper.