Title: Rote rubensalat (red-beet salad)
 Categories: German, Salads, Vegetables
      Yield: 6 servings
 
      2 ea Red Beets; Bunches

MMMMM--------------------------MARINADE-------------------------------
      2 T  ;Water
    1/4 c  Vinegar
      2 T  Caraway Seeds
      1 t  Sugar
      2 T  Onion; Minced
      1 t  Horseradish
    1/4 t  Cloves; Ground
    1/2 t  Salt
    1/4 t  Pepper
      5 T  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.