2 medium or 4 smaller size beets
1 1/2 T sherry or white wine vinegar
1 t sugar
1/2 T olive oil
1/2 T sesame oil
1 t fish sauce
fresh ground black pepper to taste
Roast the beets – wrap the beets in an aluminum foil pouch, roast at 450 deg for 40-60 mins. Beets are done when a wooden skewer slides in easily. When beets are cool enough to handle, use your fingers to rub the skin and peel it off. Trim both ends off.
Cut the beets into wedges and place in one layer in a plastic container with a tight lid.
Mix all the other ingredients and pour over the beet wedges. Close container with the lid and turn the container upside down and back again 2-3 times, every 20 minutes or so. Marinade for 2-3 hours before serving.