Clean beetroots and cut off 1 inch of the tops. Put the item in a Dutch oven and cover with water. up to a boil. Reduce heat; cover and simmer for 25–30 minutes or until vegetables are soft. Cool after removing from water. Sliced beetroots after being peeled; add to a bowl and leave aside.
Vinegar, sugar, cloves, allspice, and salt should all be combined in a small saucepan. Boil for five minutes after bringing to a boil. Apply to the beetroots. Keep chilled for at least one hour. Before serving, drain.