Red Beet Salad Recipe

A traditional beetroot side dish
Yield: 4    Preparation Time:     Cooking Time:
A traditional German side dish recipe that is extremely healthy and will keep in the fridge so no need to worry about wastage.


31bs beetroot, cleaned
1 onion, finely chopped
1 tablespoon caraway seeds
1 whole clove
3 tablespoons oil
3 cups of water
1 cup white wine vinegar
2 sugar lumps
1 cinnamon stick
½ teaspoon salt

Recipe Instructions

Cook the beetroot.
Place the beetroots in a pot of cold water over a medium heat and bring the water to the boil.  Once boiling, reduce the heat and let the beets simmer for an hour until they are tender.  Remove them from the pot and once cooled, peel and slice them and place them in a serving bowl.

Make the sauce.
Bring a saucepan of water to the boil and then add the wine vinegar, cinnamon, clove and sugar.  Let this boil for 10 minutes.  After 10 minutes, remove the cinnamon stick and the clove and pour the sauce over the beetroot slices.  Let this stand for 1 hour to cool.

Make the salad.
Add the onion, caraway seeds and oil and mix all the ingredients together well.


Side Dish