Today I DID have time (and extra beets), so I decided to try pickling them. I am hoping to put them out as a snack with some toothpicks when our friends come for dinner next week.
Here is the recipe from http://www.recipestap.com/a-passion-for-pickling:
BASIC PICKLING BRINE
2 quarts water
1 cup white vinegar
1/2 cup salt (make sure it fully dissolves)
garlic or other herbs, optional
In a large enough saucepan, add the ingredients and bring to a strong simmer, stirring until the salt has all dissolved.
Thoroughly wash whatever vegetable you wish to pickle, and cut into small pieces if necessary (should probably not be thicker than one inch).
Place vegetables in an impeccably clean glass container (submerge in a pot of boiling water, or run through a dishwasher and remove hot). Add any garlic or herbs, as desired.
Add hot brine until it covers the vegetable entirely. No bit should break the surface of the brine.
Allow to cool, cover, put in fridge. You’ll want to wait a few days for the to flavor develop before eating.
Can be kept in fridge for a few months—so long as no mold, scum, spoiling occurs. Monitor regularly and discard if there is any cause for concern.