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  Added: Jul 30, 2010  •  Visited (144)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pickled Beet Salad
What You Need:
  • 2 cups sliced cooked or canned beets, drained
  • 3 tablespoons sugar
  • ˝ cup cider vinegar
  • 1 teaspoon caraway seeds
  • Salt, pepper to taste

  • How To Cook:
    1. Put beets in a bowl.

    2. Combine remaining ingredients in a small saucepan and bring to a boil.

    3. Reduce heat and simmer, uncovered, 5 minutes.

    4. Pour over beets and cool.

    5. Refrigerate several hours or overnight.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Condiments » Vinegar
    Dish » Salads



     




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