Directions:
Scrub beets and trim tops to 1 in.
Place in a Dutch oven; add water to cover.
Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender.
Remove from water; cool.
Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes.
Pour over beets. Refrigerate at least 1 hour.
Drain before serving.
Pages: 1 2
