Beet Salad
40—50 Min
Beets are a glorious sight to behold thanks to their beautiful color. But that's not all. The round bulbs also have a sweet yet earthy flavor and contain a lot of key nutrients such as vitamins and iron. The blogger Mobyforty has made an exquisite salad for us using this power vegetable which, once put into preserving jars and well-sealed, can be enjoyed weeks after it has been prepared.
Ingredients 4 Portions
- 500 gBeets
- 120 mlApple cider vinegar
- 80 mlWater
- 4 tbsp.Horseradish, grated
- 1.5 tbsp.Sugar
- 1 tbsp.Caraway, Whole
- 1 pinchSea Salt, Coarse
Preparation
- 1
Cook the beets until firm to the bite then peel.
Hint:
Instead of cooking them yourself, you can use pre-cooked beets
- 2
Now thinly slice the beets and add to a bowl.
Hint:
Wear gloves because the beets will stain your hands.
- 3
Sprinkle the caraway over the beets.
- 4
Prepare a marinade from vinegar, water, sugar and salt and bring to a boil on the stove. Then season to taste.
- 5
Pour the warm marinade over the beets.
- 6
Add the horseradish to the bowl and fold in well.
- 7
Place in a preserving jar, cover with the marinade and seal the jar airtight.
- 8
If you would like to eat the salad on the same day, allow it to marinade for at least 3 hours first.
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