About this recipe:A colourful salad that's also packed full of flavour. Beetroots are boiled, peeled, sliced and tossed in a caraway seed and clove dressing. It's the perfect side salad.
2 bunches beetroots
2 tablespoons water
4 tablespoons white vinegar
2 tablespoons caraway seeds
1 teaspoon caster sugar
2 tablespoons finely chopped onion
1 teaspoon horseradish
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Wash beetroots and trim off greens. Bring a medium pot of salted water to the boil, add beetroots and cook, covered, until beetroots are tender. Remove from heat, drain and peel and slice when cool.
In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beetroots and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.