Dish of Beet Salad
(click to enlarge)

Beet Salad


Germany   -   Geriebener Rote Bete-Salat mit Merrettich
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
8 hrs
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.

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)
Make:   -   (8 hrs - 40 min work)
  1. 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.
  2. Shred Beets coarse. I cut into 1/8 inch (fine) juliennes on my Oxo mandolin. Place beets in a non-reactive mixing bowl.
  3. Slice ONIONS thin and chop very small.
  4. Mix Onions together with All Dressing Items in a saucepan. Uncovered over low heat, cook down until reduced by 1/3.
  5. Let Dressing cool until just warm, then pour over Beets, mix well and let stand at room temperature for at least an hour.
  6. A little before serving stir in Oil and taste for salt.
NOTES:

  1. Horseradish:

      Fresh grated is best, but you can use a prepared horseradish that is just horseradish, water and acid (vinegar or citric acid). Avoid cream style horseradish sauces - those are English. For details see our page Horseradish & Sauces.

  2. Oil:

      Any good salad grade oil will work fine. I favor pure olive oil (not virgin).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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