Wednesday, January 5, 2011

Red Beet Salad

1 lb small beets, tops trimmed, washed
1 fresh horseradish root (or from a jar)
2 tablespoons sugar
1/3 cup white vinegar
1/2 teaspoon caraway seeds
1 teaspoon salt
2/3 cup water


Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, about 25-30 minutes. Drain well. When cool enough to handle, peel them. Place beets in a nonreactive bowl and set aside.
In a small saucepan, combine caraway seeds, sugar, vinegar, salt and 2/3 cup water and bring to a boil over high heat. Simmer 5 minutes.
Slice beets. Grate fresh horseradish over the top of the beets.  Pour hot marinade over beets, and cool to room temperature. Cover the beets well and refrigerate for several hours or overnight before serving.

Tags: red beet salad, cekla salata recipe, salata de sfecla recipe, pickled beets recipe

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