Pickled Beet Salad Recipe

• 2 cans beets, liquid removed and sliced (save beet juice)
• 2 teaspoon salt
• 1 onion, thinly sliced
• 1/2 c. cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon grnd coriander seeds
• 6 whole black peppercorns
• 3 tbsp. extra virgin olive oil
• 1 teaspoon horseradish
• 4 whole cloves

1. In saucepan, bring beet juice, vinegar, onion, cloves, coriander, peppercorns and 1 tsp.
2. salt to boil over high heat.
3. Immediately pour mix over beets, that have been placed in large bowl.
4. Mix should cover beets completely.
5. If it doesn't, add in hot water to cover.
6. Cold to room temperature.
7. Cover bowl with aluminum foil and chill for at least 24 hrs.
8. Just before serving, remove and throw away cloves and peppercorns.
9. Beat extra virgin olive oil and horseradish together in small bowl.
10. Add in to beets, stirring mix well.

beets, salt, onion, cider vinegar, sugar, grnd coriander seeds, black peppercorns, extra virgin olive oil, horseradish, cloves

Taken from cookeatshare.com/recipes/pickled-beet-salad-50157 (may not work)