Dish of Beet Salad
(click to enlarge)

Beet Salad


Czech
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
8 hrs
Best		 A very fine beet salad. The pattern recipe was a bit deficient in details, so I used a similar German recipe for Beet Salad as a guide, and that worked well.

2
----
3/4
3/4
1/4
2
2/3
1/2
----
1/4
#
---
c
c
c
t
t
t
---
c
Beets
-- Dressing
Cider Vinegar
Water
Horseradish (1)  
Sugar
Fennel seeds
Salt
----------
Oil (2)
Make:   -   (40 min)
  1. Boil BEETS just until done through. Determine this by running a sharp skewer through the center of the largest one - it should not encounter a hard spot. Cool the beets sufficiently to handle, rub off the skins and cut out any grungy bits. Chill well.
  2. Cut Beets in half lengthwise and crosswise medium thin. Place beets in a non-reactive mixing bowl.
  3. Mix all Dressing Items in a saucepan. Uncovered over low heat, cook down until reduced by 1/3.
  4. Let Dressing cool until just warm, then pour over Beets, mix well and let stand at room temperature for at least an hour.
  5. A little before serving stir in Oil and taste for salt. Serve either chilled or at room temperature.
NOTES:

  1. Horseradish:

      Fresh grated is best, but you can use a prepared horseradish that is just horseradish, water and acid (vinegar or citric acid). Avoid cream style horseradish sauces - those are most used in England. For details see our Horseradish & Sauces page.

  2. Oil:

      Any good salad grade salad oil will work fine. I favor pure olive oil (not virgin).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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