Recipe - Rote Rubensalat (Red-Beet Salad)

2 Red Beets; Bunches

MARINADE
2 tablespoon ;Water
One fourth cup Vinegar
2 tablespoon Caraway Seeds
1 teaspoon Sugar
2 tablespoon Onion; Minced
1 teaspoon Horseradish
One fourth teaspoon Cloves; Ground
One half teaspoon Salt
One fourth teaspoon Pepper
5 tablespoon Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and slice.
Prepare marinade dressing by combining remaining ingredients. Pour over
beets and let stand for several hours before serving. Stir beets
occasionally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini