Cooked Beets

This is eaten as a pickle for the midday or evening meal, with fish, meat, or Eggs

3 cups beets, freshly boiled or canned, sliced

1 TBS fresh horseradish, grated (or use about 4 tsp prepared horseradish)

1⁄2 tsp caraway seed

2 cups vinegar

1 TBS brown sugar

2 tsp salt

• Layer beets in a glass or earthenware bowl, sprinkling each layer with horseradish and caraway.
• Boil vinegar with sugar and salt for 2 minutes. Pour over beets.
• Cover and refrigerate for 24 hours. Eat with meat course.