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Beetroot salad
A German classic that comes to the table all over Germany: beetroot salad belongs to home cooking as much as sauerkraut does and appears in winter alongside fried potatoes, meatballs and cold roast meat. The cooked beets are cut into slices or cubes and left to steep in a marinade of vinegar, oil, onion and caraway until they shine deep red and taste sweet and sour. Serves 4.
Kochzeit
65 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion170 kcal
Kalorien
3 g
Eiweiß
8 g
Fett
20 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Wash the beetroot thoroughly without damaging the skin or the root, so that the colour does not leach out during cooking.
- 2
Cook the beets covered in a pan of water with the salt for the cooking water until tender; they are done when a knife slides easily into the middle.
- 3
Drain the beetroot, refresh it in cold water and let it cool briefly. Wearing kitchen gloves, because the juice stains strongly, slip off the skins and cut the beets into thin slices or cubes.
- 4
Peel the onion and cut it into fine rings. Whisk the white wine vinegar with the rapeseed oil, the sugar, the caraway seeds and the horseradish and season with salt and pepper.
- 5
Mix the beetroot and the onion rings with the marinade in a bowl and leave it covered in the fridge to steep.
- 6
Taste the salad again before serving and scatter the chopped chives over it.
