Pickled Beet Salad - cooking recipe

Ingredients

3 c. canned beets in juice
1/4 c. vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
dash of pepper

Preparation

Drain beets.
Place in a medium bowl.
Reserve juice in a saucepan.
Add vinegar and remaining ingredients to beet juice. Bring juice mixture to a boil.
Immediately remove from heat. Pour juice mixture over beets.
Cover and chill.
Drain beets before serving.
Serve Vidalia sliced onion.
Yield: 6 servings.