Recipe#11346
Title: Beet Salad
rec.food.recipes archive
Rote Rubensalat
(Red beet Salad)Servings: 6
2 bunches red beets
2 T water
1/4 c vinegar
2 T caraway seeds
1 t sugar
2 T onion, minced
1 t horseradish
1/4 t ground cloves
1/2 t salt
1/4 t pepper
5 T vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook,
without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.