Pickled Beets

Using a steamer, steam beets on medium heat until tender but still firm, about 15 minutes. Transfer to a plate and let cool. Using a paring knife, scrape off skins. Cut each beet into quarters, then into 1/8-inch-thick wedges. In a medium bowl, mix beets, olive oil, and lime zest. In a small saucepan over medium heat, bring lime juice, sugar, salt, and peppercorns to a boil and cook, stirring, for about 2 minutes. Pour lime mixture over beets and let cool. Chill beets overnight in a sealed container before serving.