I don;t know if this is an official recipe, but I love beetroot and all things pickled and I make it this way:
Cook beetroot in skins. When beets are done skins will slip off easily. Then slice circles of beet into a bowl. Layer them and after each layer sprinkly about 1/4 tsp of sugar over beets. I sometimes add dill or peppercorns, just a little bit, but it is not necc. I then top the whole bowl up with plain white vinegar (Sarsons distilled) and leave covered in fridge for a couple of days with an occasional stir. I never both to bottle them as they get eaten so quickly here, but I guess you could jar them if you were doing masses.