1 can (or more) sliced beets
2/3 c. water
2 tbsp. caraway seeds
2 tbsp. sugar
1/4 c. vinegar

Bring to boil and simmer for a few minutes the water, caraway seeds, sugar and vinegar. Strain and allow to cool. Place beets and beet juice in a bowl and add the liquid mixture, stirring to make sure that is it dispersed throughout the juice and beets. Allow to stand in the refrigerator, preferably overnight. Serve cold as a salad.