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Yield: about 1 cup
Return to saucepan, and reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil and salt. Refrigerate for up to 1 1/2 weeks.
Preheat oven to 350 degrees F.
Place beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
When cool enough to handle, peel them, slice thinly into round, and place in a dish.