Wash beets but don’t bother to scrub. Cut off all but about one inch of the top. Do not cut off roots. Put in pan and cover with water. Bring to boil, cover partially, and cook about 30-40 minutes until beets are barely tender when tested with a fork. Drain hot water from beets. Cool beets under cold running water. Using your fingers slip peel, tips and roots off beets. Slice beets into about 1/4 inch slices. In a pan combine 1/4 cup of water, sugar, vinegar, cloves and cinnamon. Put sliced beets in mixture. Toss gently while beets simmer for about 10 minutes. Let beets sit in mixture another 10 minutes tossing several times. Serve hot or cold.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.