John Myers
Beetroot Salad Grandma’s Style
The perfect beetroot salad grandma’s style recipe with a picture and simple step-by-step instructions.
- Finished beetroot
- Hard pear
- Red onions
- Salt pepper
- Oil and vinegar
- Pepperoni
- Ground caraway
- Fresh horseradish
- The finished beetroot is already seasoned and cooked. I no longer bother to cook the tubers. Cut the balls (with glove) into fine cubes. Cut the firm pear into equally fine cubes, cut out the stalk beforehand and remove the skin if desired. Mix immediately with the cubes of the beetroot. Finely dice the 2 small red onions. Off to the salad. Marinate with salt, pepper, a dash of good oil and vinegar. If you want it to go through, please keep it in the refrigerator for a day. There is caraway powder in the China store. Add a knife point of this. Who likes whole caraway then. Finally, rub enough horseradish in. The tuber can be frozen well. So I always have fresh horseradish in the house. Good Appetite
- All recipes are published on Amazon as paperback and e-book under “Christian’s Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
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