1/4 cup plus 2 tablespoons of mirin
2 tablespoons of raspberry vinegar
1 tablespoon of extra-virgin olive oil
4 beets, each 2 1/2 to 3 inches in diameter, peeled, halved vertically, and thinly sliced
Whisk the mirin and vinegar in a small bowl and set aside.
Heat the oil in a large skillet over medium-high heat. Add the beets and toss gently to coat with the oil.
Cover and cook for 3 minutes. Uncover, stir, re-cover, and cook for 3 more minutes.
Repeat this until the beets have reached the desired doneness. Depending on the thickness of the beet slices, this may take 15 to 20 minutes.
When the desired doneness has been reached, remove the cover, increase the heat to high, and add the mirin-vinegar mixture.
Stir frequently until the liquid becomes a glossy glaze, perhaps 2 or 3 minutes.
Serve.
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