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.
Shrimp Dirty Rice
Early Morning Smoothie Recipe: Start Your Day with a Nutritional Boost!
Easy and Simple Hamburger Stew
Do not throw pomegranate peel. It’s a real treasure in the house
Bread – Ready in 20 Minutes!
I always soak chicken from the store in salt water. Sorry I didn’t know about this before
12 True Stories That Grow Eerier with Every Detail
Carrot Cake Energy Bites Recipe
The Florist’s Trick for Extending Freshness