Sweet and Sour Pickled Beets

I make this pickled beets and keep them refrigerator so I can add them to  salads.

Ingredients
4 beets peal and sliced
1/2 cup white vinegar
1 pinch salt
Preparation Method
Place the beets into a large saucepan with enough water to cover the beets by 1 inch. Bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 40 minutes; drain but leave 1/2 cup juice. Add white vinegar and salt. Refrigerate until you need to use.