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1. Cut the tops and the roots of the beets off flush with the root bulb and discard. Put the root bulbs in a covered casserole with ¼ cup water.
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2. Arrange the larger roots to the outside of the container and the smaller ones to the middle. Cook, covered, until tender (about 15 minutes).
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3. It may help to turn the beets over once about half-way through the cooking time, especially if they are quite mature. Cool. Peel and slice.
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4. Combine the vinegar, sugar, salt, caraway seed, and horseradish. Pour over the beets and refrigerate at least 3 hours. Drain the beets and cut them into strips.
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5. Put them in the salad bowl. Combine the mayonnaise, capers, sweet pickle, and egg. Toss with the beets. Sprinkle on the chopped parsley and serve.
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