Wash beets thoroughly. Cut stems and main roots off. It's okay to leave skin and smaller roots on. They will come off after roasting.
Wrap beets in a parchment paper "purse" (see Instagram video). Place beets in the center of a large square of parchment paper. Roll and crimp the edges of the parchment paper in toward the beets to seal them in a little steam purse.
Roast at 400° for 1 hour.
After about 45 minutes, start preparing the pickling brine. Combine water, white vinegar, apple cider vinegar, and salt in a pot.
If using sugar, add to the brining solution at this time also. If using honey, I recommend adding to the pot once the brine is warm to help the honey dissolve into the solution and off the spoon.
Heat the brine (it does not need to boil) and stir until salt and sugar/honey dissolve.
Remove beets from oven and allow to cool before handling.
Once cooled, remove the beet skins by simply rubbing the skins off. They should peel off easily.
Cut beets into desired shapes. I prefer cubes.
Add beets to a glass jar. Pour hot brine over top.
Allow to cool to room temperature uncovered before putting the lid on the jar and refrigerating.
Refrigerate overnight before enjoying.