| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 pound beets
¼ cup water
3 tablespoons wine vinegar
1 tablespoon sugar
½ teaspoon salt
½ 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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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 ¼ 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.
|
|
|
|
|
