|Serves||8 to 10|
|Prep Time||10 minutes|
|Cook Time||25 minutes|
Both my daughter and I are crazy about these beets, which I’ve adapted from a Mark Bittman recipe. A perfect meal for one: A mixed green salad tossed with vinaigrette and pickled beets, a tiny wedge of delicious cheese, the end of a baguette, a few piquant olives, and a glass of rosé.
|5 to 6||medium beets|
|1¼||cups white vinegar|
|½||tsp. ground allspice|
|¼||tsp. ground cloves|
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