Rote Rübensalat( Pickled Beetroot Salad ) -

Rote Rübensalat
( Pickled Beetroot Salad )

Ingredients

2 lb fresh firm beetroots
1½ teaspoons salt
6 tablespoons dry red wine
6 tablespoons cider vinegar
1 onion, peeled and thinly sliced
4 whole cloves
½ teaspoon ground coriander seeds
6 whole black peppercorns
2½ tablespoons olive oil
1 scant teaspoon freshly grated horse-radish, or substitute 2½ teaspoons bottled grated horse-radish, thoroughly drained and squeezed dry in a towel

Details

Serves: 4

Method

Cut the tops from the beetroots with a small, sharp knife, leaving about 1 inch of stem on each. Scrub the beetroots under cold running water, then put them into a fairly large saucepan with enough cold water to cover them by 2 inches. Add 1 teaspoon of the salt and bring the water to the boil over a high heat. Reduce the heat to low, cover the pan, and simmer until the beetroots show no resistance when pierced with the tip of a small, sharp knife. This may take anywhere from 30 minutes for young beetroots or as long as 2 hours for older ones. The beetroots should be kept constantly covered with water; add boiling water if necessary.

Drain the beetroots in a colander and, when they are cool enough to handle, slip off the skins. Cut the beetroots crosswise into ⅛ inch slices and place them in a deep glass or ceramic bowl.

Bring the red wine, vinegar, onion, cloves, coriander, peppercorns and the rest of the salt to the boil in a small enamelled or stainless-steel saucepan over a high heat. Immediately pour the mixture over the beetroots. It should cover them completely; if it doesn't, add more wine. Cool to room temperature, cover the bowl tightly with aluminium foil or a sheet of plastic, and refrigerate for at least 24 hours.

Just before serving, discard the whole cloves and the peppercorns. Beat the olive oil and horse-radish together in a small bowl and add it to the beetroots, turning the slices about with a spoon to coat them thoroughly with the dressing.

NOTE:- If you prefer a somewhat thinner dressing, add up to 6 tablespoons of cold water to the oil and horse-radish. (Whole canned beetroots may be substituted for the cooked fresh beetroots. Slice them ⅛ inch thick and pour the hot marinade over them as described above. Use the canned beetroot juice in place of water if you wish to dilute the marinade.)

Related food category:

• Salad