5-6 fresh beets
1/4 c. cider vinegar
1 T. sugar
1 T. olive oil
1/2 tsp. dry mustard
salt and pepper to taste
Cut the greens off of the beets, leaving about an inch of the stems. If you cut the fully off, while they are cooking, they will leech out all of their juice. Cover in cold water and simmer for about 20 minutes. Run under cold water and peel the skins off with a paper towel. If needed cut them into pieces to make bite size.
Whisk together the rest of the ingredients. Pour over the beets and let stand at room temperature for 30 minutes to marinate before serving.