This popular beet dish can be served warm, cold or at room temperature.


1 1/2 pounds peeled and quartered medium-size beets 1 cup chicken stock or low sodium chicken broth 3 whole cloves 8 whole coriander seeds 8 whole black peppercorns 1/4 cup cider vinegar 1/4 teaspoon ground allspice 1 whole garlic clove 1 teaspoon sugar


1. Bring the beets, stock, vinegar, cloves, coriander seeds, peppercorns, allspice, garlic, and sugar to a boil over moderate heat in a medium-size enameled or stainless steel saucepan. Lower the heat and simmer, covered, for 35 minutes or until the beets are just tender. Transfer the beets to a serving dish. 2. Boil the remaining liquid for 5 minutes. Pour the liquid over the beets. Preparation time: 7 minutes. Cooking time: 40 minutes.