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Germans are partial to beet salads, which go well with their winter pork and game dishes.
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| What You Need: |
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1 medium-sized onion, peeled and chopped
˝ cup vinegar
˝ teaspoon caraway seeds
1 bay leaf
2 teaspoons sugar
Salt, pepper to taste
2 cups sliced cooked or canned beets, drained
1 tablespoon grated fresh or prepared horseradish
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| How To Cook: |
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1. Combine onion, vinegar, caraway seeds, bay leaf, sugar, salt and pepper in a small saucepan.
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2. Bring to a boil. Lower heat and cook slowly 5 minutes.
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3. Remove and discard bay leaf. Add to beets and refrigerate at least 24 hours.
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4. Serve garnished with horseradish.
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