3 c Beets, cooked, sliced 1 tb Horseradish, fresh, grated Or 4 ts Horseradish, prepared 8 Cloves, whole 1/2 ts Caraway seed 2 c Vinegar 1 tb Brown sugar 2 ts Salt 1. Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. 2. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours.