Ingredients:
6 medium-size beets, peeled and quartered
1 cup low-sodium chicken stock
¼ cup cider vinegar
3 whole cloves
8 whole coriander seeds
8 whole black peppercorns
¼ teaspoon allspice
1 whole clove garlic
1 teaspoon sweetener of choice
1 tablespoon butter (optional)

Directions:

  1. In a medium-size stainless steel or enamel saucepan, bring the beets, stock, vinegar, cloves, coriander seeds, peppercorns, allspice, garlic, and sweetener to a boil over moderate heat. Lower the heat and simmer, covered, for about 35 minutes, or until the beets are just tender. With a slotted spoon, transfer the beets to a dish.
  2. Boil the remaining liquid for 5 minutes or until reduced to ¼ cup. Stir in the butter, if desired, and pour the liquid over the beets.

Serves 4