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Beets With Horseradish
(Roter Rubenkren)
What You Need:
  • 2 cups thinly sliced freshly cooked or canned beets
  • 1 small apple, peeled, cored and diced into ˝-inch chunks (about ˝ cup)
  • 1 teaspoon caraway seeds
  • 2 teaspoons grated fresh horseradish root or prepared horseradish, drained and squeezed dry
  • ˝ cup wine vinegar
  • 1 tablespoon sugar
  • ˝ teaspoon salt
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    How To Cook:
    1. In a deep glass, stainless-steel or enameled bowl, combine the beets and apple. Add the caraway seeds and horseradish.

    2. In a 2-quart saucepan, combine the vinegar, sugar and salt. Stir until the sugar is completely dissolved, then simmer over low heat for 5 minutes.

    3. Pour the mixture over the beets and apple, stir gently but thoroughly, then cool to room temperature.

    4. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring gently from time to time.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Vegetables » Horseradish
    Dish » Salads
    Organic Food
    Kosher Food
    Dairy & Pasta
    Fruits & Vegetables
    Meat & Poultry
    Fish & Seafood
     


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