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).

Eat-L Digest 5 August 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,