ROTE RÜBENSALAT
(Red beet Salad)
2 bunches red beets
MARINADE
2 tablespoons water
1/4 cup vinegar
2 tablespoons caraway seeds
1 teaspoon sugar
2 tablespoons onion, minced
1 teaspoon horseradish
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoon vegetable oil
Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in
salted water to cover, until beets are tender. Peel and slice. Prepare
marinade dressing by combining remaining ingredients. Pour over beets and let stand
for several hours before serving. Stir beets occasionally.
Serves 4.