Red Beet Salad Recipe That Tastes Good

Beets are refreshingly different. Convince yourself with the beet salad. You will be amazed how well it tastes thanks to its unique flavor. Red beets are an excellent colorant and are also very healthy. The simple red beet salad remains as one of the favorites.

Recipe 

1.5 kg of red beet fresh

Salt

Caraway

3 tablespoons vinegar

Water

0.5 liter marinade

Caraway, vinegar, sugar, water

1 piece of kren root

Horseradish

Plastic gloves

Beet Salad Recipes

Clean the beetroot well but carefully under running water, while avoiding damaging the outer shell. Boil the beets in a large saucepan with plenty of water, 3 tablespoons of vinegar, salt and cumin, then remove the heat and simmer until you reach the desired consistency. Bite-firm, but not too hard. May take 1 hour depending on size. 

Beet Salad

Sauté the marinade with caraway, vinegar and sugar and some salt to taste, if you do not like cumin, you can leave it out in the marinade. Peel the red beets while they are still hot and cut in half and cut into slices, then sprinkle with the marinade.

Peel the horseradish with the peeler and finely grate it and mix it into the slightly chilled salad. Although the kren loses its sharpness, but gives off the taste.

beet salad - chickensaladrecipe.net
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5 from 1 vote

Red Beet Salad Recipe That Tastes Good

Beets are refreshingly different. Convince yourself with the beet salad. You will be amazed at how well it tastes thanks to its unique flavor.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad, Side Dish
Cuisine: Greek, Italian
Keyword: Beet Salad, Beet Salad Recipe, Red Beet Salad
Servings: 4 people
Calories: 325kcal
Author: ece ece

Ingredients

  • 1.5 kg of red beet fresh
  • Salt
  • Caraway
  • 3 tablespoons vinegar
  • Water
  • 0.5-liter marinade
  • Caraway, vinegar, sugar, water
  • 1 piece of kren root
  • Horseradish
  • Plastic gloves

Instructions

  • Clean the beetroot well but carefully under running water, while avoiding damaging the outer shell. Boil the beets in a large saucepan with plenty of water, 3 tablespoons of vinegar, salt, and cumin, then remove the heat and simmer until you reach the desired consistency. Bite-firm, but not too hard. May take 1 hour depending on size. 
    Sauté the marinade with caraway, vinegar and sugar and some salt to taste, if you do not like cumin, you can leave it out in the marinade. Peel the red beets while they are still hot and cut in half and cut into slices, then sprinkle with the marinade.

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