Scrub the beets and trim the tops to 1 inch. Place the beets in a Dutch oven and add water to cover. Bring to a boil. Reduce heat; simmer, covered, for 25-30 minutes or until tender. Remove from water and cool. Peel the 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 and boil for 5 minutes.
Pour the vinegar mixture over the beets. Refrigerate for at least 1 hour. Drain before serving.
Enjoy these beautifully colored and flavorful pickled beets as a delicious side dish or a tasty addition to your favorite salads!
