John Myers
Ingredients for 1 servings:
- 500 g beetroot, cooked
- 300 g apples, sour
- 70 g horseradish, fresh
- 3 onions
- 250 ml vinegar (fruit vinegar or apple cider vinegar)
- 150 ml water
- 2 tbsp honey, liquid
- 1 tsp, heaped sea salt
- 1 bay leaf
- some mustard seeds
- some peppercorns
- some sea salt
- 1 pinch(s) of sugar
Instructions
Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes
easy to prepare, leave in the fridge for 2 days, can also be boiled
Cook the beets. This takes 25-40 minutes, depending on the size. Smaller beets will require smaller slices. I always do a needle test with a wooden skewer. The beets should still have some bite. You can also buy precooked beets. Slice the beets. Cut the apples into thin wedges. Coarsely grate the horseradish. Slice the onions. Layer the vegetables and fruit in a large, lidded jar or punch bowl. Make a marinade from the remaining ingredients, roughly crushing the seeds if necessary and adding them. Bring to a boil and pour the mixture while still boiling hot over the beetroot mixture. Cover and refrigerate for about 2 days. Delicious as a side dish for a snack, with cold roasts, or fried potatoes. Easy to prepare for guests and parties. The salad is a good addition to meat dishes. Season to taste before serving and add a little salt and a pinch of sugar to the marinade if desired.
Facebook Comments