2 1/2 cups cooked, diced beets, drained
1 slice onion
3 T vinegar
1/2 tsp. ground cloves
1/2 tsp. salt
1 T butter or margarine
1/4 cup sugar

Put 1/2 cup of the beets and the onion through the food grinder (or
blend well in a blender); then combine it with the vinegar, cloves,
salt, butter or margarine and sugar. Pour over the remaining beets in
a saucepan and simmer for 20 minutes.

Lip-smacking delicous with a warm Pabst Blue Ribbon beer and pickled
eggs.