Beetroot salad

Name: Beetroot salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 800 g beetroot (raw, unpeeled); 1 tsp salt for the cooking water; 1 piece onion; 4 tbsp white wine vinegar; 3 tbsp rapeseed oil; 1 tsp sugar; 1 tsp caraway seeds; 1 tsp freshly grated horseradish; salt to taste; pepper to taste; 2 tbsp chopped chives

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.

⏱

Cook time

65 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

170 kcal

Calories

3 g

Protein

8 g

Fat

20 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.70 · ~€0.20/serving

Kitchen Tools

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Instructions

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.