Cook the beetroot.
Wash the beetroot and cook it gently in a large pan with water until tender. Remove them from the pan and set them aside to cool. Once cooled, rub off the skins and cut into ¼ inch slices.
Jar the beetroot.
Pack the beetroot into clean sterilized jars and cover with the cold spiced vinegar. Seal the jars and label them with the date and the contents.