Tender Beet Salad
Source of Recipe
Cook Now, Serve Later
List of Ingredients
2 pounds small fresh beets
1 small red onion, thinly sliced
1 tablespoon prepared horseradish
2 teaspoons sugar
1/2 teaspoon caraway seeds
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepperRecipe
In large saucepan, bring 2 inches of water to a boil over high heat. Add the beets and cover. When water reboils, reduce the heat to medium and simmer until beets are tender when pierced with a knife, about 30-40 minutes. Drain and let cool. Remove and discard the skins and slice the beets 1/4" thick. Put them in a medium bowl with the onion. In a small bowl, combine horseradish, sugar, caraway seed, vinegar, salt and pepper. Pour over the beets and toss well. Refrigerate, covered, for at least 2 hours (will keep for up to 3 days). Serve chilled as a first course or a side dish. Serves 4.
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