Place beets in a deep, lidded baking dish in a single layer (or foil packet placed on a rimmed baking sheet.) Drizzle with olive oil and season with salt and pepper. Cover and bake for 60-90 minutes, until tender. Or cover with water in a pot and boil on the stove for 30-40 minutes until tender. Cool. Peel and dice or slice. Transfer beets to a clean, 1-quart canning jar.
Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper.
Pour pickling liquid over beets in jar, cover and refrigerate. Refrigerate for several hours or overnight before eating. The longer you wait, the stronger the beets will taste. Eat them within 3 weeks.
