1 1/2 lb. beets untrimmed
1 1/2 c. water
1/4 c. red wine vinegar
2 tbsp. sugar
2 whole cloves
2 whole allspice

Trim beets, peel. In 2 quart pan combine the rest of the ingredients. Bring to boil. Add beets, cover and simmer turning often until tender when pierced, 30 to 40 minutes. Cool. If made ahead, cover and chill up to 3 days.