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Rote Rubensalat (Red-Beet Salad)
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 30 min
- Yield
- 6.00 serving(s)
Categories
- Salad
Cuisine
- Central European
Cooking Method
- marinate
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rote Rubensalat (Red-Beet Salad) brings together 2 bunches red beets, 2 tablespoons water, 1 teaspoon horseradish in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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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
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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.
Keep Cooking
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