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| 3 | cups | beets | cooked or canned, sliced |
| 1 | tablespoon | horseradish | grated, or 4 t prepared horseradish |
| 8 | each | cloves, whole | oe about 1/2 t caraway seed |
| 2 | cups | vinegar | |
| 1 | tablespoon | brown sugar | |
| 2 | teaspoons | salt |
Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1243mg | 52% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 6% |
| Sugars 8.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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