Put whole beets into a saucepan and cover with water. Add mustard seed. Cook until the beets can be pricked easily with a sherp point Drain and slice the beets into jars. Add mustard seed to each jar. In a pot, mix vinegar with water. Heat and then pour over the sliced beets. Seal the pots Serve in oil and vinegar dressing. Alternatively, cook the beets as above and slice them into a bowl. Add olive oil and vinegar. Stir well. Chill and serve. Use only tender beets. | 
