Austrian Summer Salad Recipe #2 - Beet Salad
This great summer beet salad will sit alongside some of your favorite warm weather dishes: fried chicken, BBQ, grilled fishes, schnitzel or simply a selection of cold cuts. It’s also one of the componants of a “Gemischter Salat”, along with the traditional Austrian potato salad (erdapfelsalat), tomato salad (paradeissalat), and cucumber salad (gurkensalat). We’ve already shared with you our favorite potato salad recipe, and soon will follow up with the recipes for the others.
But here now (and it’s really easy):
BEET SALAD - RUBENSALAT
- 2 big bunches of heirloom beets of varied colors
- 2 tbs. water
- 1/4 cup white wine vinegar, or a mix of white wine and apple cider vinegar
- 5 tbs. vegetable oil
- 2 tbs. minced sweet onion
- 1 tbs. caraway seeds
- 1 tsp. sugar
- 1 tsp. fresh grated horseradish or cream style horseradish
- 1/4 tsp. ground cloves
- 1/2 tsp. good sea salt
- 1/4 tsp. fresh ground white pepper
1. Trim the greens off the beets, but don’t peel them.
2. Boil the beets in well salted water until tender- this can take anywhere from 15 to 30 minutes, depending upon the size of your beets.
3. As soon as they are cool enough to handle, pop them out of their skins, which should slide off very easily. Do try to do this when they are still very warm.
4. Slice ‘em up and put them in a bowl.
5. Combine all of the other ingredients and pour over the beets.
6. Toss until all beets are covered.
7. Chill in the refrigerator for at least an hour, perferably more. They get better and better the more they marinate in the dressing.
8. Serve!
TIP: Unless you want very red fingers, put some gloves on to peel & slice your beets.
Enjoy!
