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What You Need:
(To Serve: 4 to 6)
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2 cups thinly sliced freshly cooked or canned beets
1 small apple, peeled, cored and diced into ½-inch chunks (about ½ cup)
1 teaspoon caraway seeds
2 teaspoons grated fresh horseradish root or prepared horseradish, drained and squeezed dry
½ cup wine vinegar
1 tablespoon sugar
½ teaspoon salt
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Translate this recipe:
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| How To Cook: |
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1. In a deep glass, stainless-steel or enameled bowl, combine the beets and apple. Add the caraway seeds and horseradish.
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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.
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3. Pour the mixture over the beets and apple, stir gently but thoroughly, then cool to room temperature.
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4. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring gently from time to time.
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