German-Style Beet Salad

Recipe View 5 mins Prepare the Beets: Wash the beets thoroughly, trim off the greens (reserve them for another use, if desired), and leave about 1 inch of the stems attached. (5 minutes)

Recipe View 40 mins Boil the Beets: In a medium pot, bring salted water to a boil. Add the beets, cover, and cook until they are tender when pierced with a fork, about 30-45 minutes, depending on their size.

Recipe View 15 mins Cool and Peel: Remove the beets from the pot and let them cool slightly. Once cool enough to handle, peel off the skins. They should slip off easily. (15 minutes)

Recipe View 10 mins Slice the Beets: Slice the peeled beets into 1/4-inch thick rounds or wedges. (10 minutes)

Recipe View 5 mins Prepare the Vinaigrette: In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, minced red onion, horseradish, cloves, salt, and pepper. Gradually whisk in the vegetable oil until the vinaigrette is emulsified. (5 minutes)

Recipe View 2 hrs Combine and Marinate: Add the sliced beets to the bowl with the vinaigrette and toss gently to coat. Let the salad stand for at least 2 hours at room temperature, or chill in the refrigerator for longer, stirring occasionally to ensure the beets are evenly marinated. (120 minutes)

Recipe View 0 mins Serve: Serve the beet salad at room temperature or chilled, as desired. Garnish with fresh parsley or dill, if desired.