Instructions: Here is a recipe fron THE ART OF RUSSIAN CUISINE.

In a 2-quart enameled sauce pan, combine all the marinade ingredients, bring to a boil, remove from the heat, and cool.

Put beets in a large saucepan, cover with cold water and bring to a boil.

Cook at a low bail until tender, about 45 minutes to 1 hour. Drain the beets, then slice. Combine the beets and marinade. Refrigerate for 24 hours

(at least, my comment).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.