Rote Rubensalat (Red-beet Salad)

Servings: 6
Ingredients:

2 ea Red Beets; Bunches
----------------------------------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.