Ingredients

• 8-10 beets
• 2 tablespoons water
• 1/4 cup white wine vinegar
• 2 tablespoons caraway seeds
• 1 teaspoon white sugar
• 1/2 a small onion, minced
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons olive oil

Directions

Wash beets and trim off greens. Bring a pot of salted water to a boil, add beets and cook, covered, until tender. Remove from heat, drain, and peel and slice when cool. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.