Rote Rubensalat Red Beet Salad Recipes

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ROTE RUBENSALAT (RED-BEET SALAD)



Rote Rubensalat (Red-Beet Salad) image

Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 bunches red beets
2 tablespoons water
1 teaspoon horseradish
1/4 cup vinegar
1/4 teaspoon ground cloves
2 tablespoons caraway seeds
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons minced onions
5 tablespoons vegetable oil

Steps:

  • 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.

BEET SALAD- GERMAN (ROTE BEETE SALAT) RECIPE - (4.5/5)



Beet Salad- German (Rote Beete Salat) Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 11

2 bunches beets
2 tablespoons water
1/4 cup white vinegar
1 tablespoon caraway seeds (or more according to taste)
1 teaspoon sugar
2 tablespoons finely minced onion
1 teaspoon prepared horseradish (not horseradish sauce)
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons vegetable oil

Steps:

  • Prepare the beets by trimming off the greens and the tips. Boil the beets in salted water until tender, approximately 45 minutes. Set aside to cool, then peel and cut into bite sized pieces. In a bowl, whisk together the remaining ingredients. Add the beets and toss to coat. Let stand for a few hours. This salad is best served at room temperature. Refrigerate any remaining salad.

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