Trim the beets of their stems and greens, and place them in a medium-large (non reactive) saucepan. Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily (about 25 minutes).

Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl. Stir until well-combined.

Rinse the cooked beets under cold running water as you rub off their skins. Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture. Let stand 30 minutes.

Add all remaining ingredients. Mix well, and chill until very cold.

stand until cool enough to handle. Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white. Serve yogurt mixed with cucumbers on side. Just this with mesclun.

Hanneman/Buster > eat-lf april98

the beets; prepare the marinade in the meanwhile.