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What You Need:
(To serve 4)
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½ teaspoon ground coriander seeds
6 whole black peppercorns
3 tablespoons olive oil
1 teaspoon freshly grated horseradish, or substitute 1 tablespoon bottled grated horseradish, thoroughly drained and squeezed dry in a towel
2 pounds fresh firm beets
2 teaspoons salt
½ cup dry red wine
½ cup cider vinegar
1 onion, peeled and thinly sliced
4 whole cloves
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Translate this recipe:
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| How To Cook: |
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1. With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then combine them in a 4- to 5-quart saucepan with enough cold water to cover them by 2 inches. Add 1 teaspoon of the salt and bring the water to a boil over high heat. Reduce the heat to low, cover the pan, and simmer until the beets show no resistance when pierced with the tip of a small, sharp knife. This may take anywhere from 30 minutes for young beets or as long as 2 hours for older ones. The beets should be kept constantly covered with water; add boiling water if necessary.
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2. Drain the beets in a colander and, when they are cool enough to handle, slip off the skins. Cut the beets crosswise into 1/8-inch slices and place them in a deep glass or ceramic bowl.
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3. In a 1½-to 2-quart enameled or stainless-steel saucepan, bring the red wine, vinegar, onion, cloves, coriander, peppercorns and the remaining 1 teaspoon of salt to a boil over high heat. Immediately pour the mixture over the beets. It should cover them completely; if it doesn't, add more wine. Cool to room temperature, cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for at least 24 hours.
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4. Just before serving, discard the whole cloves and the peppercorns. Beat the olive oil and horseradish together in a small bowl and add it to the beets, turning the slices about with a spoon to coat them thoroughly with the dressing.
NOTE: If you prefer a somewhat thinner dressing, add up to ½ cup of cold water to the oil and horseradish. (Whole canned beets may be substituted for the cooked fresh beets. Slice them 1/8 inch thick and pour the hot marinade over them as described above. Use the canned beet juice in place of water if you wish to dilute the marinade.)
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