Rote Rubensalat (Red Beet Salad)
Recipe type: Salads and Dressings
Serves: 6
  • 2 red beets; bunches
  • Marinade:
  • 2 Tablespoons water
  • 1/4 Cup vinegar
  • 2 Tablespoons caraway seeds
  • 1 teaspoon sugar
  • 2 Tablespoons onion; minced
  • 1 teaspoon horseradish
  • 1/4 teaspoon cloves; ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 Tablespoons vegetable oil
  1. 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.
  2. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
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