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The 2008
Mietta Song Recital Award






Roter Rubensalat



Ingredients

6 red Beets

Beetroot Beetroot

1 teaspoon Caraway Seeds

Caraway Caraway

1/2 cup Vinegar

Vinegar Vinegar

2 tablespoons Sugar

Sugar Sugar

1/2 tablespoon Salt

Salt Salt

Method

Wash beets. Cook until tender; peel and slice. Put into glass or china bowl. Sprinkle with caraway seeds. Cook vinegar with sugar and salt. Pour over beets. Let stand 2-4 days before using.

Remarks
Appeared on menu: Roter Rubensalat mit Heringe $3.60 (fresh beetroot pickled with onions and vinegar served with herrings and sour cream)





Roter Rubensalat
Pickled beetroot served with herrings & sour cream