1. In large pot with lid, place trimmed beets, vinegar, sugar, and ginger root. Add water to cover beets, 2 to 3 cups.
2. Boil 45 minutes covered, until tender.
3. Remove beets, peel off skin.
4. Slice and serve hot. Reserve some of the liquid and ginger slices, and store remaining beets in it. They taste better the longer they sit in the sweet and sour ginger liquid.
Source of recipe: My own recipe