Beetroot Salad

[Guest guest]

The following recipes come from an old recipe book belonging to my

mother and is called the " Encyclopedia of European Cooking " .

 

 

Beetroot Salad

(Rote Ruben in Essig)(Austrian)

 

Source: Encyclopedia of European Cooking

 

 

1 large -OR- 2 medium beetroots

1 teaspoon caraway seeds

1 (English) pint (20 fl oz)(600 ml) vinegar

1 tablespoon (3 tsp) grated horseradish

 

 

Wash the beetroots but do not remove either end. Boil until tender and

meantime boil the vinegar with the caraway seeds. When the beetroots

have cooled, skin them and cut into thin slices. Lay the slices in a

dish with the grated horseradish sprinkled between, then pour the

boiling caraway vinegar over and leave to get cold.