A lot of recipes I've seen for beets assume you know how to get them from the garden to "8 cups sliced", but I'm not going to assume any such thing. This recipe takes you from when you get into the house with your freshly pulled beets to the freezer or table, whichever you prefer. Really, you could use apple cider vinegar without the mother, but the good ACV contains the mother (which is actually a kind of floaty that is supposed to be there, so don't get freaked out), so you are better off getting that kind.
2 1/2 pounds beets (about a dozen, or 8 cups once cooked, peeled & sliced)
2 tbsp white vinegar
2 tbsp cornstarch
2 tsp sea salt
1 cup apple cider vinegar with the mother
1 cup water
1 cup honey
1/4 tsp ground cloves
Cut off beet tops, leaving about an 1inch, and wash. Heat a large pot of water with white vinegar in it to boiling. Add beets. Cover and return to boil; reduce heat and simmer for 40 to 50 minutes or until tender. Drain and run cold water over beets. Slip off skins and remove root ends. Slice.
In the large pot, stir together cornstarch, salt, apple cider vinegar, and water until smooth. Place over low heat. Stir in honey and cloves. Boil five minutes, until mixture is no longer cloudy. Add beets.
Package in freezer containers for freezing, or add 1 tbsp of butter (optional) per cup of beets and heat through to serve immediately. To serve after freezing, add butter (optional) and simmer for about 20 minutes.