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.
This dish makes my house smell so heavenly. The sauce is next level
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Whipped this up for a potluck and everyone couldn’t get enough of it.
I Put a Bay Leaf on My Feet and Watched What Happened!
