From Marx Rumpolt, Ein New Kochbuch, the chapter on accompaniments to fried meat
Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar.
3 cans (16 oz) small whole beets, cut into chunks
Combine all ingredients except beets in a pot. Bring to a boil, simmer 5 minutes, add the beets and heat through. Place in jar or crock and let mellow for at least 24 hours. The vinegar will preserve your beets; in period they would have been stored in the cellar. In modern times I would suggest the fridge or canning in a sterilized container.
I used canned beets for the convenience and lower cost. This recipe was very well received, it will become part of my regular repertoire.