All Easy Recipes. Cook all that you can cook. Red Beet Salad
(Repasalata)
 
What You Need:            (To Serve: 4)
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  • 1 pound beets
  • cup water
  • 3 tablespoons wine vinegar
  • 1 tablespoon sugar
  • teaspoon salt
  • teaspoon caraway seeds
  • 1 tablespoon prepared horseradish
  • 4 tablespoons mayonnaise
  • 1 tablespoon capers (optional)
  • 2 tablespoons chopped sweet pickle
  • 1 hard-boiled egg, chopped
  • 2 tablespoons finely-chopped parsley

  • How To Cook:
    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 cup water.

    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).

    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.

    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.

    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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