PLACE beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes
depending on the size of the beets. If beets are large, cut them into quarters.
DRAIN reserving 2 cups of the beet water, cool and peel.
STERILIZE jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
COMBINE the sugar, beet water, vinegar and pickling salt in a large saucepan.
POUR the hot brine over the beets in the jars, and seal lids.
PLACE a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then
carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.
POUR in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring
the water to a full boil, cover the pot, and process for 10 minutes.
PLACE the beets on a plate, dress with crumbed goat cheese, dill and microgreens. Serve.