8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
1. 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 to 30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
2. 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.
TOTAL TIME: Prep: 35 min. + chilling, Cook: 5 min.
YIELD: 8 servings.
1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein.