Pickled Beets

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Serves up to 8

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3 cups/1.124 pounds/510g/6 medium beets, roasted and peeled*

1 tablespoon/15ml fresh grated horseradish

8 whole cloves

1 cups/250ml white vinegar

2 tablespoon/30ml sugar

2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt

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In a large glass bowl or baking dish layer the beets with horseradish and cloves.  Boil vinegar with sugar and salt stirring to dissolve.  Pour over the beets, cover for 24 hours.

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* make it simple and use canned beets