⅓ cup red wine or cider vinegar
½ cup chicken stock
2 tablespoons balsamic vinegar (optional)
⅛ teaspoon dry mustard 1.8 teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon salt
4 cups boiled or roasted beets
Combine all ingredients except beets in a large skillet. Bring to simmer over medium-high heat, reduce heat to medium, and simmer gently for 5 minutes. Add beets, increase heat, and simmer, stirring frequently for 8 to 10 minutes or until nicely glazed. Remove from heat and serve hot, at room temperature, or chilled.