Step 1

Thinly shave beets on a mandoline into a large bowl.

Step 2

Toast cinnamon stick, bay leaves, and peppercorns in a large pot over medium-high heat, shaking pan often, until fragrant, about 1 minute. Add 3 cups water, followed by vinegar, honey, and salt. Bring to a boil, then reduce heat and simmer, whisking often, 5 minutes, to infuse. Immediately pour brine over beets. Cover and let cool, 4–6 hours. Transfer to an airtight container; cover and chill until ready to use.

Step 3

Do ahead: Beets can be pickled 2 weeks ahead. Keep chilled.