Scandinavian Beet Salad
The beets need to be prepared 8 hours before serving so that they have time to absorb the flavours of the dressing.
Yield
4 servingsPrep
30 minCook
?Ready
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
beets
boiled |
*
|
| 1 | teaspoon |
caraway seeds
|
|
| 6 | tablespoons |
water
boiling |
|
| 1 ½ | tablespoons |
vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
beets
boiled |
*
|
| 5 | ml |
caraway seeds
|
|
| 9E+1 | ml |
water
boiling |
|
| 23 | ml |
vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
Directions
Use freshly boiled beets and slice them thinly into a bowl.
Crush the caraway seeds and pour the water over the top.
Leave them to sit until the water has become cold.
Strain.
Mix the strained liquid with the vinegar, sugar and salt.
Pour over the sliced beets.
Leave to stand for 8 hours.
Before serving, sprinkle with caraway seeds if desired.
