German-Style Beet Salad19 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 2 hr 30 min
“Fresh beets are boiled until tender, and then tossed with a sweet and spicy caraway and clove vinaigrette.” - by CHRISTYJ
Original recipe yields 6 servings
- Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
- In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.
Amount Per Serving (6 total)
- 167 cal
- 11.9 g
- 14.6 g
Based on a 2,000 calorie diet
Reviews (19)Rate This Recipe
"I would have rated this 5 stars except for a couple of small quibbles. The recipe gives no estimated time as to how long to cook the beets. 5 minutes? 20 minutes? 1 hour? This may be confusing for ..." See morenovice cooks. Also 2 tablespoons of caraway seeds is way too much. I used 2 teaspoons and it was perfect. Otherwise, these were delicious. I added some dill and a can of mandarin oranges to the salad as recommened by other reviewers. Also I added more horseradish because 1 teaspoon didn't give it the kick I was looking for. My husband and I enjoyed this very much. Thanks."
"This recipe is great! I used only 1 tbsp of Caraway seeds instead of 2 and I added a bit of fresh dill, but mostly I followed the recipe. It was very great the 1st night, but was even better 2 days la..." See moreter! It definately reminds me of the flavors of my German grandmother's cooking."
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