|Canned beets||2 Cup (32 tbs) (No Salt Or Sugar Added)|
|Red wine vinegar||1 Tablespoon|
|Onion||1⁄2 Small, sliced and separated into rings|
Drain the beet juice into a small skillet.
Add the vinegar, bay leaf, clove, and sweetener, bring to a boil, and simmer for one minute.
Let the mixture cool.
Pour the cooled juice over the beets and allow to marinate overnight in the refrigerator.
Lift the beets from the juice with a slotted spoon and serve on a bed of shredded lettuce.
Garnish with the onion rings.