Balsamic Beets

6 whole beets
1/2 teaspoon garlic powder
1/2 cup malt vinegar
Basil
Sage
Parsley
Thyme
Salt
Pepper
Balsamic vinegar
Olive Oil

Cover whole beetroots with cold water.  Add garlic and malt vinegar and simmer for  1&1/2 - 2 hours until tender.  Wash in cold water and skins will rub off with hands.  Slice or wedge the beets and add fresh chopped herbs and balsamic vinegar and olive oil to taste.  Cool completely in fridge.  You can heat them up to serve or eat them cold with salads.  You can also add lemon zest and thinly sliced onions.  Join the Aussies in eating these at any time.