Pickled Beet Salad

Wash beets; cut off all but 1 inch of stems, discarding stems. In a large saucepan or Dutch oven bring 2 quarts of water to boiling. Add whole beets; simmer 40 to 45 minutes or until tender. Drain. When cool enough to handle, slip off skins, discarding skin. Chop and set aside.

Meanwhile, in another large saucepan, bring 1 quart of water to boiling. Add carrots, parsnips and daikon; simmer, uncovered, about 5 minutes or until crisp-tender. Drain. Submerge in cold water to cool vegetables; drain again. 

In one of the large saucepans, combine vinegar, sugar, water, salt, cloves and cinnamon sticks. Bring to boiling. Add cooked beets, carrots, parsnip and daikon. Return to boiling; reduce heat. Cover and simmer 5 minutes. Cool, then chill mixture 6 hours or overnight. Drain and remove cinnamon sticks before serving. 