Beet Salad German Rote Beete Salat Recipe 455

GERMAN BEET SALAD WITH CARAWAY SEEDS

German Beet Salad with Caraway Seeds image

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Provided by Naschkatze

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 3h5m

Yield 4

Number Of Ingredients 7

Ingredients

4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Steps:

Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g

GERMAN-STYLE BEET SALAD

German-Style Beet Salad image

Fresh beets are boiled until tender, and then tossed with a sweet and spicy caraway and clove vinaigrette.

Provided by CHRISTYJ

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 11

Ingredients

2 bunches beets
2 tablespoons water
¼ cup white vinegar
2 tablespoons caraway seeds
1 teaspoon white sugar
2 tablespoons minced onion
1 teaspoon prepared horseradish
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons vegetable oil

Steps:

Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 14.6 g, Fat 11.9 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 292 mg, Sugar 10.7 g

GERMAN BEET SALAD

German Beet Salad image

Make and share this German Beet Salad recipe from Food.com.

Provided by Millereg

Categories Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 bunches beets
2 tablespoons bottled water
2 fluid ounces white vinegar
2 tablespoons caraway seeds
1 teaspoon sugar
2 tablespoons minced onions
1 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1/2 teaspoon salt (Optional)
1/4 teaspoon freshly ground black pepper (, Optional)
5 tablespoons canola oil or 5 tablespoons vegetable oil (Optional)

Steps:

Wash beets and trim off greens.
Bring a medium pot of salted water to a boil, add the beets and cook, covered, until beets are tender.
Remove from heat, drain, and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil.
Add beets and toss to coat.
Let stand for several hours, stirring occasionally.
Serve at room temperature or chilled, as desired.

Nutrition Facts : Calories 117.7, Fat 12, SaturatedFat 0.8, Sodium 197.6, Carbohydrate 2.5, Fiber 1, Sugar 1, Protein 0.5

ROTE RUBENSALAT (RED-BEET SALAD)

Rote Rubensalat (Red-Beet Salad) image

Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.

Provided by Mimi Bobeck

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 bunches red beets
2 tablespoons water
1 teaspoon horseradish
1/4 cup vinegar
1/4 teaspoon ground cloves
2 tablespoons caraway seeds
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons minced onions
5 tablespoons vegetable oil

Steps:

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice.
Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for several hours before serving.
Stir beets occasionally.

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