rote riebesalat (german sweet and sour beet salad)

November 17, 2011

oh, try this!

Rote Riebesalat


2 ea red beets; bunches


2 tb water

1/4 c vinegar

1/2 tb caraway seeds

pinch of sugar (do beets need sugar? not really! this is optional!)

2 tb onion; minced

1 ts horseradish

1/4 ts cloves; ground

1/2 ts salt

1/4 ts pepper

4 tb salad oil, like walnut or olive


original instructions:

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

my instructions:
combine all marinade ingredients in a jar. shake the jar. add a can of beets. (for one can, cut ingredients in half.) add beets to jar, leave on counter, shake several times an hour for a few hours.

adapted by friedsig from Harald Pleiner.


edit 2018:

seriously delicious. one of my new favorite schwabisch / swabian recipes!


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