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Red Beet Salad

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2 bunches red beets
2 tablespoons water
1/4 cup vinegar
2 tablespoons caraway seeds
1 teaspoon granulated sugar
2 teaspoons onion; minced
1 teaspoon Horseradish
14 teaspoon cloves; ground
12 teaspoon salt
1/4 teaspoon pepper
5 tablespoons vegetable oil


Wash beets, trim off greens, place in medium saucepan, and cook covered, without peeling, in salted water until tender. Peel and slice approximately 1/4-inch thick. Prepare dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally to distribute flavor.

Makes 6 servings

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