Pickled Beet Salad

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

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.
3. Slip off outer skin, slice thinly, and set aside.
4. In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.
5. Heat until boiling.
6. Add beets, cover and simmer 5 minutes.
7. Chill overnight.
8. To serve, drain pickled beets and put on a bed of lettuce.
9. Top with onion slices and sour cream.

salt water, wine vinegar, brown sugar, allspice, clove, salt

Taken from www.food.com/recipe/pickled-beet-salad-236308 (may not work)