Last night, i was cooking some beets that I had pulled from the garden. After the usual cutting off the leaves to save for another time, I cut off the root--not including flesh. I scrubbed them There were four medium size--some slightly different from the others--weighing together a pound. I microwaved them for ten minutes and they came out evenly done. When they were cool enough to handle, a slipped off the skins and rubbed the beets with olive oil and put them in a bowl.. Just before serving to four people, I cut them across into a third-inch-wide slices and put them on a platter.
Now, came the brave part. I had intended to drizzle them with balsamic vinegar. Shockingly, I had none. I put a little more olive oil in the bowl and scraped to get all the juices. I added salt and then a generous splash of Spanish Jerez (sherry) vinegar. As a topping for the beets it worked like a charm the warm, sweet and acid flavors came together perfectly in a shiny concoction.
I would do it again; but I will have to buy more Sherry vinegar; I used up the end of the bottle.