German Beet Salad
Serves 8. This recipe is from “Betty Cunningham’s Party Book,” 1977.
2 lbs. fresh beets
2 onions, thinly sliced
½ cup wine vinegar
½ cup water
½ cup oil
2 tsps. sugar
1 tsp. caraway seeds
1 tsp. salt or to taste
Dash of pepper
1. Wash beets well; cook in just enough water to cover until tender. Drain, cool, peel and slice them.
2. In a glass-covered dish, layer beets and onions.
3. In separate bowl, combine vinegar, water, oil, sugar, caraway seeds, salt and pepper. Whisk to blend and pour over beet mixture. Refrigerate for at least 24 hours.
For a quicker version: Use 3 (1-lb.) cans of unpickled whole beets. Drain and slice. Continue with steps 2 and 3 in instructions.
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