Pickled Beets

4-5 beets (2-3 inches in diameter, 1-2 inches of greens and roots still attached)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 whole cloves
1/2 cup apple cider vinegar

Wrap whole beets in foil and bake at 350 until beets are tender. Let cool. Peel beets and cut into slices or quarters. Set aside.

Place the remaining ingredients in a heavy saucepan and cook until mixture clears and is thickened. Add beets to sauce and heat slightly. Cool and refrigerate for several hours, preferably overnight.