Rote Beetesalat – Red Beet Salad Recipe

A light side salad, very commonly found on the side with many dishes in German restaurants.

Difficulty: Easy.
Preparation time: 15 minutes (3 – 4 hours for chilling)
Servings: 6.

Ingredients:

• 2 bunches red beets OR 2 cans of beets, sliced
• 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 onions, minced
• 5 tablespoons canola oil

Preparation:

If using fresh beets start with Step 1 (for canned, skip to Step 3):

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 refrigerate for several hours.
5. Stir beets occasionally.
6. If room temperature is preferred, simply remove 20 minutes before serving.