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Rote Rubensalat (Red-beet Salad)

2 each Red Beets -- Bunches
2 tablespoons -- Water
1/4 cup Vinegar
2 tablespoons Caraway Seeds
1 teaspoon Sugar
2 tablespoons Onion -- Minced
1 teaspoon Horseradish
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
1/4 teaspoon Pepper
5 tablespoons Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

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