6 medium beets
Vinegar Brine*
1 Tbsp caraway seeds
2 slices of fresh horseradish [optional]

• Wash the beets.
• Remove both ends and peel off skin.
• Place peeled beets on a plastic cutting board. [Beets stain.]
• With a sharp chef’s knife cut beets in half.
• Place beets on the cut [flat] side and slice them thinly uniform.
• Bring a pot of salted water to boil and plunge in the sliced beets.
• Cook the beets until still crisp, but tender.
• While the beets cook, make the Vinegar Brine.*
• Add 1 tsp caraway seeds and the horseradish to a medium large bowl.
• Remove beets from heat and drain.
• Add the drained beets to the bowl.
• Pour the brine over the beets.
• Let dish cool, wrap and place in the fridge for a couple of days to mature.
• After two days, the beet salad is ready to eat.

*Vinegar Brine:

4 cups water
2 tsp salt
3/4 cup sugar
3/4 cup vinegar

• Place 2 cups of water in a salad bowl.
• Add tha sugar and the vinegar.
• Stir to dissolve sugar.
• Brine should be fairly strong; tangy sweet.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!