Trim off beet greens and scrub the beets with a vegetable brush. Cut beets into quarters and place in electric steamer or steamer basket.

Steam beets for approximate 20 minutes and check with a fork. Beets should be soft enough to pierce easily, but still somewhat firm. Allow to cool for 10-15 minutes.

Remove outer skin. After steaming, most of the skin should just peel away easily. Use a paring knife to trim away remaining skin.

Place beets in a bowl and toss with olive oil and balsamic vinegar. Cover and store in the refrigerator.