This is SUPER quick and easy!
1 large beetroot
Apple cider vinegar
1 tbs maple syrup or raw honey
Salt and pepper
Peel beetroot. Thinly slice into sticks.
Peel onion and thinly sliced into half rounds.
Push beetroot and onion into a jar.
Season with syrup or honey, salt and pepper.
Cover with apple cider vinegar and seal with jar lid.
Place in fridge over night and serve with salad, buddha bowls or on avocado toast.
Store in fridge for up to a week.