Wash beets and pat dry. Cover with olive oil and put them in a baking dish, add ⅓ cup of water and cover with tin foil. Bake for 50-60 minutes or until beets are tender.
Combine all ingredients except for the beets in a small saucepan, bring to a boil for 1 minute and remove from the heat discarding the cinnamon stick.
Once the beets are done cooking rub the skin off using your hands or run under water. Slice the beets into ¼ inch slices and place in a jar with a lid.
Pour pickling liquid on top and seal with the lid. Let marinate in the refrigerator for 24 hours before serving.
Notes
Pickled beets can be stored in the refrigerator for up to 30 days.