Rote Rubensalat (red-beet Salad) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 each: Red Beets, Bunches
MARINADE
2 tbsp: , Water
1/4 cup: Vinegar,
2 tbsp: Caraway Seeds,
1 tsp: Sugar,
2 tbsp: Onion, Minced
1 tsp: Horseradish,
1/4 tsp: Cloves, Ground
1/2 tsp: Salt,
1/4 tsp: Pepper,
5 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp