Imported from the web

Beetroot Salad

Name: Beetroot Salad
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Cuisine: German
Ingredients: 500 g Beetroot (cooked); 3 tbsp Vinegar (for the marinade); 1 tsp Sugar (to taste); Caraway seeds (a pinch); 1 tbsp Horseradish (freshly grated); Salt (to taste)

Imported by Eva Maria Binder on SeeMeCook

A classic, spicy and refreshing salad made with cooked beetroot and a marinade of vinegar, caraway and hot horseradish. This traditional salad from East German cuisine is distinguished by its vibrant colour and well-balanced flavour.

4 servings90 minGerman

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Ingredients

500 g Beetroot (cooked)
3 tbsp Vinegar (for the marinade)
1 tsp Sugar (to taste)
Caraway seeds (a pinch)
1 tbsp Horseradish (freshly grated)
Salt (to taste)

Steps

1
Cook the beetroot, if it was not purchased already cooked, then leave it to cool and peel it.
2
Cut the cooked beetroot into even slices.
3
Whisk together the vinegar, a little sugar, a pinch of caraway seeds and salt to make a robust marinade.
4
Add the freshly grated horseradish to the marinade to create a pleasant heat and aromatic depth.
5
Toss the beetroot slices with the marinade.
6
Leave the salad to marinate for some time, preferably at least 30 minutes, so that the flavours can blend properly.