Remove and discard greens and all but 1/2 inch of the stems from beets. Cook beets in boiling water until tender; drain and cool. Peel and slice; place in a bowl and set aside. In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving. Yield: 6-8 servings.