Beet Salad

Click to Enlarge	Beet Salad Germany - Geriebener Rote Bete-Salat mit Merrettich
	Makes Effort: Sched: DoAhead:	6 sal * 8 hr Best	A salad any beet lover (and some who thought they didn't like beets) will enjoy. No dairy products in this one and the horseradish is very mild. Recipe:

2
5
----
1/2
3/4
2
2
1
1/2
----
2

#
oz
---
c
c
T
t
T
t
---
T

Beets
Onion
-- Dressing
Cider Vinegar
Water
Horseradish (1)
Sugar
Caraway seeds
Salt
----------
Oil (2)

Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets sufficiently to handle, rub off the skins and cut out any grungy bits. Chill well.
Shred Beets coarse. I cut into 1/8 inch (fine) juliennes on my Oxo mandolin. Place beets in a non-reactive mixing bowl.
Slice ONIONS thin and chop very small.
Mix Onions together with All Dressing Items in a saucepan. Uncovered over low heat, cook down until reduced by 1/3.
Let Dressing cool until just warm, then pour over Beets, mix well and let stand at room temperature for at least an hour.
A little before serving stir in Oil and taste for salt.

NOTES:

Horseradish: Fresh grated is best, but you can use a prepared horseradish that is mainly horseradish, water and acid (vinegar or citric acid). Avoid cream style horseradish sauces - those are English. For details see my page Horseradish & Sauces.
Oil: Any good salad grade oil will work fine. I favor pure olive oil (not virgin).