• 4 medium beets
• 4 tsp. white vinegar
• 1 tsp. sugar
• salt
• cloves
• 2 tsp. oil
• 4 tsp. prepared white horseradish or 2-4 tsp. grated fresh horseradish
• 1 to 2 tsp. chopped fresh parsley

Rinse beets, taking care not to pierce their skins. Put in a pan, cover with water, and bring to a boil. Cover and simmer over low heat 35 to 40 minutes or until tender. Let cool. Run beets under cold water and slip off the skins. Slice beets.

In a small bowl, whisk vinegar with sugar, salt, cloves, and oil. Stir in the horseradish. Put beets in a shallow serving dish, pour dressing over beet slices, and turn each over to coat well. (Salad can be kept, covered, 2 days in refrigerator.) Sprinkle with parsley and serve.