| |
Germans are partial to beet salads, which go well with their winter pork and game dishes.
|
|
What You Need:
(To Serve: 4)
|
|
|
|
1 medium-sized onion, peeled and chopped
½ cup vinegar
½ teaspoon caraway seeds
1 bay leaf
2 teaspoons sugar
Salt, pepper to taste
2 cups sliced cooked or canned beets, drained
1 tablespoon grated fresh or prepared horseradish
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine onion, vinegar, caraway seeds, bay leaf, sugar, salt and pepper in a small saucepan.
|
2. Bring to a boil. Lower heat and cook slowly 5 minutes.
|
3. Remove and discard bay leaf. Add to beets and refrigerate at least 24 hours.
|
4. Serve garnished with horseradish.
|
|
|
|
|
