Simple Balsamic Pickled Roasted Beets (and Roasted Garlic-Beet-Tarragon Salad Dressing)

Ingredients:
6-8 golden beets, quartered, skins on (red beets fine but messy)
1/2 cup olive oil
2 cups balsamic or white wine vinegar, or both
Tarragon
Garlic head
Jar

Roasting the Beets (and Garlic): 
Turn oven on 400. Place beets and garlic bunch in a baking pan, pour the olive oil over them. Leave garlic bunch in oven for 20-30 minutes, the beets will take 45 minutes to an hour. Take out, let cool.

Reserve the oil for the salad dressing below. Place each beet on cutting board and either peel the skin off with your hands, or use a fork and knife.

Alternative Easy Boiling Method (not tested):
Boil beets. Place each beet on cutting board and either peel the skin off with your hands, or use a fork and knife.

Pickling the Beets:
Slice beets and place in a jar or whatever container you want for the pickled beets. Pour vinegar over beets. Add to salads during the week, or eat plain.

Salad Dressing from Reserved Olive Oil:
Pour oil from beets into a separate can to make salad dressing. Add 1/2 cup of white wine vinegar, 5 smashed roasted garlic cloves, salt, pepper, and tarragon or other herbs. Shake!