Beet Salad - cooking recipe

Ingredients

2 (16 oz.) cans diced beets
1/3 c. vinegar
10 whole cloves
1/2 c. sugar
1 small pkg. cherry jello

Preparation

Drain beets and set aside.
Add vinegar to beet juice to make 2 cups liquid.
Add sugar and cloves.
Bring to a boil and simmer 10 minutes.
Remove cloves and pour hot liquid over jello and stir until dissolved.
Add beets to jello and refrigerate until set. Serve with cottage cheese or sour cream (optional).