Pickled Beets

1. 1

   Remove all but an inch of the beet greens, reserving the rest of the greens for another use.

2. 2

   Wash and scrub the beets, then simmer in boiling water to cover until tender, 30 to 60 minutes.

3. 3

   Cool enough to peel off the skins.

4. 4

   Cut the beets into 1/2-inch slices.

5. 5

   (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)

6. 6

   Bring the vinegar, sugar, salt, bay leaves, and cloves to a boil.

7. 7

   Add the beets and the onion and cook for about a minute.

8. 8

   Cool, then add the horseradish and refrigerate.

9. 9

   Eat within 2 weeks, as a side dish or as a garnish.

No nutritional information available.

No additional tips available.