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.
Servings: 8
enjoy !!
