There are a lot of wonderful nutty and earthy flavors coming out in this meal. Definitely high in the umami department. My mom is coming to town this year to celebrate Thanksgiving, and we are all heading to friend's house for a potluck. I'm definitely making this dish - and maybe for Christmas as well.
Honestly, I'd love to say that I made this recipe through trial and error. That I had been slaving over the stove, testing and re-testing beets forever, but the truth is, I bought some beets, boiled, removed the peels, cut into wedges, added a few ingredients to a pot: vinegar, sugar, cloves, cinnamon, and salt. The whole thing just seemed to work out. The only comparison I have to anything better than good is my grandmothers pickled beets, and I wouldn't want to say that they are better, but they do come pretty close.