Aug 28, 2013 17:11 German Beet Salad German Beet Salad Advocate staff photo by CATHERINE THRELKELD -- German Beet Salad can be made with either fresh or canned beets. Betty Cunningham Aug. 28, 2013 Comments 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.