'Chinese' Beet Salad
A recipe from the Sneaky Kitchen
3 16 oz. cans sliced beets, or 6 cups fresh, cooked & sliced
1 1/2 cups beet liquid
2 Tbsp cornstarch
3/4 cup sugar
1 cup vinegar
1 tsp vanilla
3 Tbsp catsup
24 whole cloves
1 cup thinly sliced onions
strong horseradish
salt

Put first 7 ingredients in a pan & cook until it starts to thicken.  Add thinly sliced onions & cook over low heat 2 minutes.  Remove from heat & add 4 - 6 Tbsp. good strong grated horseradish & a dash of salt.  Chill at least 4 hours.