2 cans beets, drained and sliced (save beet juice)
2 tsp. salt
1 onion, thinly sliced
1/2 c. cider vinegar
1 tsp. sugar
1/2 tsp. ground coriander seeds
6 whole black peppercorns
3 tbsp. olive oil
1 tsp. horseradish
4 whole cloves

In saucepan, bring beet juice, vinegar, onion, cloves, coriander, peppercorns and 1 teaspoon salt to boil over high heat. Immediately pour mixture over beets, which have been placed in large bowl. Mixture should cover beets completely. If it doesn't, add warm water to cover. Cool to room temperature.

Cover bowl with aluminum foil and refrigerate for at least 24 hours. Just before serving, remove and discard cloves and peppercorns. Beat olive oil and horseradish together in small bowl. Add to beets, stirring mixture well.