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Rote Rübensalat

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
Printed Date: 25 February 2020 at 16:53

Topic: Rote Rübensalat
Posted By: TasunkaWitko
Subject: Rote Rübensalat
Date Posted: 14 May 2019 at 15:15
Rote Rübensalat
Pickled-Beet Salad

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

To serve 4:

1/2 teaspoon ground coriander seeds
6 whole black peppercorns
3 tablespoons olive oil
1 teaspoon freshly grated horseradish, or substitute 1 tablespoon bottled grated horseradish, thoroughly drained and squeezed dry in a towel
2 pounds fresh firm beets*
2 teaspoons salt
1/2 cup dry red wine
1/2 cup cider vinegar
1 onion, peeled and thinly sliced
4 whole cloves

With a small, sharp knife, cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then combine them in a 4- to 5-quart saucepan with enough cold water to cover them by 2 inches. Add 1 teaspoon of the salt and bring the water to a boil over high heat. Reduce the heat to low, cover the pan, and simmer until the beets show no resistance when pierced with the tip of a small, sharp knife. This may take anywhere from 30 minutes for young beets or as long as 2 hours for older ones. The beets should be kept constantly covered with water; add boiling water if necessary.

Drain the beets in a colander and, when they are cool enough to handle, slip off the skins. Cut the beets crosswise into 1/8-inch slices and place them in a deep glass or ceramic bowl.

In a 1.5- to 2-quart enameled or stainless-steel saucepan, bring the red wine, vinegar, onion, cloves, coriander, peppercorns and the remaining 1 teaspoon of salt to a boil over high heat. Immediately pour the mixture over the beets. It should cover them completely; if it doesn't, add more wine. Cool to room temperature, cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for at least 24 hours.

Just before serving, discard the whole cloves and the peppercorns. Beat the olive oil and horseradish together in a small bowl and add it to the beets, turning the slices about with a spoon to coat them thoroughly with the dressing.

NOTE: If you prefer a somewhat thinner dressing, add up to 1/2 cup of cold water to the oil and horseradish.

*Whole canned beets may be substituted for the cooked fresh beets. Slice them 1/8 inch thick and pour the hot marinade over them as described above. Use the canned beet juice in place of water if you wish to dilute the marinade.

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