Beet and Red-Onion Salad

• 1 1/2 pounds fresh beets, trimmed and washed
• 2 whole cloves
• 2 whole allspice
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 1/2 teaspoon sugar
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped Italian parsley
• 1 large red onion, about 1/2 pound, peeled and thinly sliced

1. Place the beets in a saucepan and cover with water.
2. Add cloves, allspice, bay leaf, salt and pepper.
3. Bring to a boil and simmer for about 20 minutes or until tender throughout.
4. Let cool in the cooking liquid.
5. Remove the beets and peel them.
6. Slice the beets and place them in a mixing bowl.
7. Add salt, pepper, sugar, vinegar, parsley and onion.
8. Toss well to blend and serve.

fresh beets, cloves, allspice, bay leaf, salt, sugar, redwine vinegar, italian parsley, red onion

Taken from cooking.nytimes.com/recipes/3945 (may not work)