Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cowl. Carry to a boil. Scale back warmth; simmer, coated, 25-Half-hour or till tender. Take away from water; cool. Peel beets and slice; place in a bowl and put aside.
In a small saucepan, mix vinegar, sugar, cloves, allspice and salt. Carry to a boil; boil 5 minutes. Pour over beets. Refrigerate no less than 1 hour. Drain earlier than serving
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