German-Style Beet Salad
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 bunches
Beets2 tbsps
Water1 cup
White Vinegar2 tbsps
Caraway Seeds1 tsp
White Sugar2 tbsps
Onion (minced)1 tsp
Prepared Horseradish1 tsp
Ground Cloves1 tsp
Salt1 tsp
Ground Black Pepper5 tbsps
Vegetable OilDirections:
1
Wash beets and trim off greens
2
Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender
3
Remove from heat, drain, and peel and slice when cool
4
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil
5
Add beets and toss to coat
6
Let stand for several hours, stirring occasionally
7
Serve at room temperature or chilled, as desired