Rote Rubensalat (Red-Beet Salad) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 bunches red beets |
2 tablespoons water |
1 teaspoon horseradish |
1/4 cup vinegar |
1/4 teaspoon ground cloves |
2 tablespoons caraway seeds |
1/2 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon pepper |
2 tablespoons minced onions |
5 tablespoons vegetable oil |
Directions:
1. Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
2. Peel and slice.
3. Prepare marinade dressing by combining remaining ingredients.
4. Pour over beets and let stand for several hours before serving.
5. Stir beets occasionally.
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