|Fresh beets||3 Pound, untrimmed|
|Dry mustard||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Cider vinegar||2 Tablespoon|
|Firmly packed brown sugar||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Trim leaves off beets, leaving 1-inch tops.
Do not cut off root end.
Rinse thoroughly but do not peel.
Place beets in a saucepan over medium-high heat, cover with water and bring to a boil.
Reduce heat and cook 30 minutes, or until knife pierces beet easily.
Remove beets from saucepan and drop into cold water.
Slip off skins and dice beets into cubes.
Combine all other ingredients in saucepan over medium heat.
After margarine melts, add beets and toss gently until heated.
MICROWAVE METHOD Cook and dice beets as directed above.
Combine sauce ingredients in 4-cup heat-proof glass measure or bowl.
Heat 2 minutes on high, stirring after 1 minute.
Add diced beets and mix well.
Cook on high 2 minutes more.