Beet Salad with Horseradish Vinaigrette

 

Rote-Bete-Salat
A tangy and refreshing side dish using beets, horseradish, and a variety of traditional German spices.
Course Salad
Keyword Horseradish

Ingredients

  • 1 pound small young beets
  • 1 tsp caraway seeds
  • salt to taste
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 2 cloves
  • ¼ cup prepared horseradish
  • 1 fresh ginger thumbnail-size piece, peeled and finely grated

Instructions

  • Bring a kettle of water to a boil. Cut the tops off the beets, leaving about 1 inch of the stem and roots on to prevent the beets from bleeding.
  • Place the beets in a saucepan and pour boiling water over them. Add the caraway seeds and salt. Cover and cook over low to medium heat for 30 minutes to 1 hour until tender. Check for doneness with a sharp knife.
  • Drain and cool the beets. Slip off the beet skins and cut in ¼-inch slices.
  • In a small saucepan, mix the vinegar with ½ cup water. Add the sugar and cloves and bring to a boil. Remove from the heat and pour the hot mixture over the warm beets. Toss with the horseradish and giner.
  • Cover and refrigerate the salad for 2 days before serving.

Notes

 
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