Rote Rubensalat (Red-Beet Salad)
Yield
6 servingsPrep
10 minCook
15 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
beets
red |
*
|
| Marinade | |||
| 2 | tablespoons |
water
|
|
| ¼ | cup |
vinegar
|
|
| 2 | tablespoons |
caraway seeds
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | teaspoon |
horseradish
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 5 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
beets
red |
*
|
| Marinade | |||
| 3E+1 | ml |
water
|
|
| 59 | ml |
vinegar
|
|
| 3E+1 | ml |
caraway seeds
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
onions
minced |
|
| 5 | ml |
horseradish
|
|
| 1.3 | ml |
cloves, ground
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 75 | ml |
vegetable oil
|
|
Directions
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.
