3 lbs. beets, unpeeled and cooked until tender
1/4 c. cider vinegar
1/4 c. sugar
2 tbsp. drained prepared horseradish
1/4 tsp. caraway seed
Salt and pepper to taste

When the beets are cool enough to handle, peel them, slice them, and cut them into julian strips about 1/4 inch wide. In a medium bowl (not metal), combine all the dressing ingredients. Add the beet strips to the dressing, cover the bowl, and marinate the beets in the refrigerator for several hours or overnight.

Makes 6 to 8 servings.