ROTE RUBENSALAT (RED-BEET SALAD)
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
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)
Provided by MJH
Number Of Ingredients 11
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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