Cook beets in large pot of boiling water until just toothpick tender. Drain, rinse under cool water and rub away skins. Place cooked beets in a container large enough to add the brine to cover.
Meanwhile, combine all remaining ingredients in a stock pot and bring to a rapid simmer. Reduce heat immediately, remove from heat and pour over the beets. Let the mixture cool and then cover and refrigerate. (Recipe♦488)