Pickled Beet Salad

One of my favorite ways to have beets.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  bunch beet, fresh
• 1⁄4 cup salt water (reserve from cooking beets)
• 1⁄3 cup wine vinegar
• 1⁄4 cup brown sugar
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon salt

Directions

1. Cut off stems and tips of fresh beets and cook until tender in boiling salted water (reserve 1/4 cup water).
2. Cool beets. Slip off outer skin, slice thinly, and set aside.
3. In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.
4. Heat until boiling.
5. Add beets, cover and simmer 5 minutes.
6. Chill overnight.
7. To serve, drain pickled beets and put on a bed of lettuce.
8. Top with onion slices and sour cream.