|Beets||1 1⁄2 Pound, peeled and quartered (6 Medium Sized)|
|Chicken stock/Low sodium chicken broth||1 Cup (16 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Whole coriander seeds||8|
|Whole black peppercorns||8|
|Ground allspice||1⁄4 Teaspoon|
|Whole garlic||1 Clove (5 gm)|
1 ln a medium-size enameled or stainless steel saucepan, bring the beets, stock, vinegar, cloves, coriander seeds, peppercorns, ailspice, gariic, and sugar to a boil over moderate heat.
Lower the heat and simmer, covered, for 55 minutes or until the beets are just tender.
With a slotted spoon, transfer the beets to a serving dish.
2 Boil the remaining liquid for 5 minutes or until reduced to 1/4 cup.
Stir in the butter if desired and pourthe liquid over the beets.