I've made fermented beets before, and last time I made them I used shredded beets; the catch being that they felt like a condiment when shredded and fermented. Wanting more of a pickle, this time I peeled and then chopped the beets in chunks (two-and-a-half pounds) and mixed then with 2½ tbsp salt, 1 tbsp caraway seeds and a dozen or so lightly crushed (maybe more bruised?) juniper berries.
I packed these into a crock (above, in green), added just enough water to cover and weighed them down so that the beets were submerged in brine.
Fourteen days later they were tender yet crisp and had a nice zing to them. They are delicious, and have turned a deep purple color (the jar behind is clear but packed with beets and brine after fermentation).