Beet Salad (Rote Bete Salat)
Ingredients:
- 900 g (2 pounds) of fresh beets
- 120g - 150 g (4.32 oz–5.29 oz) of chopped onions
- 8 tablespoons of white wine vinegar
- 2 tablespoons of sunflower oil
- ½ teaspoon of caraway seeds
- 1 teaspoon of salt
- 1/4 teaspoon of white ground pepper
- 4 teaspoons of sugar
- 2 teaspoons of horseradish in a jar (OR) 1 heaping teaspoon of fresh diced horseradish
Preparation:
Wash the beets under running cold water with a soft brush. Cut the roots and leaves about 1–2 inches above the beet.
Add 2 teaspoons of salt to a large saucepan filled with water. Add in the beets and bring it to a boil. Turn the heat back a little and let the beets cook for about 35–45 minutes—depending on the size of the beet and the consistency you like. (To test, stick a fork in the beet to check if they are soft and fully cooked.)
After cooking time, place the beets in a colander and drain under cold water. Cut the remaining stems close to the beet. Peel the beets while they are still warm. (It’s more like lifting and removing the skin of the beets.)
Either cut slices from the whole beet (OR) first cut them in half and then slice the halves. Place the slices of beets in a bowl. Use another bowl for the dressing.
[Click pictures to enlarge.]
Mix the vinegar, oil, caraway seeds, salt, pepper, sugar, and horseradish. Beat with a whisk. Dice the onions by hand or use a food chopper. Add the chopped onions to the dressing and stir with a fork. Pour the dressing over the beets and carefully mix your beet salad with either two spoons or use salad hands. The beet salad tastes best if you give it time to soak and marinade in the dressing. Keep refrigerated.
ATTENTION: When using fresh beets, make sure to protect your hands, cloth, and surrounding work place. The red color of the beets is hard to get out. Should you accidentally stain any material or surface, immediately use some cold sparkling water or club soda to wash it out.
