Zutaten für Rote Rubensalat Red Beet Salad
- Red Beets
- Water
- Horseradish
- Vinegar
- Ground Cloves
- Caraway Seeds
- 1/2 teaspoon salt
- Sugar
- Pepper
- Onions
- Vegetable Oil
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Zubereitung von Rote Rubensalat Red Beet Salad
- Preheat oven to 400°F (200°C). Wash 1 lb of beets thoroughly, trim off the greens, and lightly scrub the skins.
- Wrap each beet individually in foil.
- Roast beets for 45-60 minutes, or until tender when pierced with a fork. Let cool completely.
- Once cool, peel and slice the beets into 1/4-inch thick rounds.
- While beets are roasting, prepare the marinade: In a medium bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the sliced beets to the marinade. Gently toss to coat.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Stir gently every hour for even flavor distribution.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
7g
Carbs
0g
