Pickled Beets

Directions

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.