Beet Salad With Horseradish - cooking recipe

Ingredients

2 lb. sliced cooked beets
1 red onion
1 c. beet juice
1 Tbsp. horseradish
2 tsp. sugar
1/2 tsp. caraway seed
1 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. ground black pepper

Preparation

In dish, place cooked beets and onion, sliced thin.
Use another bowl and add together all other ingredients.
Pour juice mixture over beets and onions; refrigerate at least 3 hours (will keep 3 to 4 days).
Serve with deviled eggs or smoked fish.