Sweet and spicy beetroot salad

    30 min

    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.

    29 people made this

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    Absolutely delicious. I bought already cooked beetroot and it did the trick. Highly recommended  -  04 Mar 2016


    I would have rated this 5 stars except for a couple of small quibbles. The recipe gives no estimated time as to how long to cook the beets. 5 minutes? 20 minutes? 1 hour? This may be confusing for novice cooks. Also 2 tablespoons of caraway seeds is way too much. I used 2 teaspoons and it was perfect. Otherwise, these were delicious. I added some dill and a can of mandarin oranges to the salad as recommened by other reviewers. Also I added more horseradish because 1 teaspoon didn't give it the kick I was looking for. My husband and I enjoyed this very much. Thanks.  -  29 Jul 2007  (Review from Allrecipes US | Canada)


    This recipe is great! I used only 1 tbsp of Caraway seeds instead of 2 and I added a bit of fresh dill, but mostly I followed the recipe. It was very great the 1st night, but was even better 2 days later! It definately reminds me of the flavors of my German grandmother's cooking.  -  26 Aug 2005  (Review from Allrecipes US | Canada)