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Rote Rubensalat (Red-Beet Salad)

ethnic, salads, vegetables

2 each red beets; bunches
----MARINADE----
2 tablespoon ; water
2 tablespoon caraway seeds
2 tablespoon onion; minced
1/4 teaspoon cloves; ground
1/4 teaspoon pepper
1/4 cup vinegar
1 teaspoon sugar
1 teaspoon horseradish
1/2 teaspoon salt
5 tablespoon vegetable oil

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.

Yield: 6 servings

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