Rote Rubensalat (Red-Beet Salad)

Recipe Ingredients

2		Red beets - bunches
		Marinade
2 tablespoons	30ml	-- water
1/4 cup	59ml	Vinegar
2 tablespoons	30ml	Caraway seeds
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Onion - minced
1 teaspoon	5ml	Horseradish
1/4 teaspoon	1.3ml	Cloves - ground
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
5 tablespoons	75ml	Vegetable oil

Recipe Instructions

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice.

Prepare marinade dressing by combining remaining ingredients.

Pour over beets and let stand for several hours before serving. Stir beets occasionally.

Source:
Heinz Kindlimann

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.