German Beet Salad

Advocate staff photo by CATHERINE THRELKELD  --  German Beet Salad can be made with either fresh or canned beets.
Advocate staff photo by CATHERINE THRELKELD -- German Beet Salad can be made with either fresh or canned beets.

Betty Cunningham

ADVOCATE-TESTED RECIPE

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.