Option #1/Boiled Beets: Rinse and top and tail (trim but do not yet peel) the beets. Put them in a pot, cover with cold water, add 1 tablespoon of salt and simmer the beets until they are tender and easily pierced by a knife. Take the pot off the stove and remove the beets from the hot water.
Option #2/Roasted Beets: Place beets on piece of foil, drizzle lightly with extra virgin olive oil and sprinkle of black pepper. Close foil tightly and roast at 400º for about 45 minutes. Remove from oven; set aside to cool.
When the beets are cool, peel them and slice them thinly, about 1/8-inch thick.
In another saucepan, heat the sugar, dry white wine, champagne vinegar and 1 tablespoon of salt. Simmer and stir until the sugar dissolves.
Add cloves and cinnamon stick to the pickling liquid.
Simmer for 10 minutes.
Pour the hot pickling liquid through a sieve onto the sliced beets (I didn't use a sieve and kept the cloves and cinnamon in the pickling liquid). Allow the beets to cool with lid ajar then cover and marinate overnight.