Rote Rubensalat Red Beet Salad Recipe

Name: Rote Rubensalat Red Beet Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Red Beets; Water; Horseradish; Vinegar; Ground Cloves; Caraway Seeds; 1/2 teaspoon salt; Sugar; Pepper; Onions; Vegetable Oil

Experience the vibrant earthiness of this Rote Rubensalat, a stunning red beet salad! Sweet roasted beets are tossed in a tangy and flavorful marinade, creating a perfect side dish or light lunch. This recipe is easy to follow and delivers incredible flavor in just 30 minutes. Perfect for potlucks, BBQs, or a simple weeknight meal.

Prep Time 20 mins

Cook Time 30 mins

Calories 114.4 kcal

Protein 1g

Rating 4.3 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rote Rubensalat Red Beet Salad

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How to Make 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!