1.Trim beetroot, leaving about 1cm (½ inch) of stalk attached. Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot.
2.Combine remaining ingredients in medium saucepan stir over high heat, without boiling, until sugar dissolves. Bring to the boil.
3.Pack beetroot into sterilised jars; pour in enough hot vinegar mixture to cover beetroot, seal immediately. Label and date jars when cold.