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wash beets and trim off greens. bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw