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  Added: Mar 05, 2010  •  Visited (318)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Beet Salad
Germans are partial to beet salads, which go well with their winter pork and game dishes.

What You Need:
  • 1 medium-sized onion, peeled and chopped
  • ˝ cup vinegar
  • ˝ teaspoon caraway seeds
  • 1 bay leaf
  • 2 teaspoons sugar
  • Salt, pepper to taste
  • 2 cups sliced cooked or canned beets, drained
  • 1 tablespoon grated fresh or prepared horseradish

  • How To Cook:
    1. Combine onion, vinegar, caraway seeds, bay leaf, sugar, salt and pepper in a small saucepan.

    2. Bring to a boil. Lower heat and cook slowly 5 minutes.

    3. Remove and discard bay leaf. Add to beets and refrigerate at least 24 hours.

    4. Serve garnished with horseradish.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Onion
    Dish » Salads



     




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