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Rote Beete Salat
Chef Steve Mendoza
German red beet salad

2 large red beets

2 tsp red wine vinegar

½ tsp prepared horseradish

1 ¼ tsp canola oil

Salt and pepper to taste

 

Boil the beets with the skins on.

Cook them until they are soft but not mushy.When they cool, the peel should come right off.

At this point, you can either slice them or dice them. Mix well and serve with these suggestions.

Thin sliced red onion

Pickle slices

Sliced green onions or chives

Parsley

Fresh mint

Fresh marjoram

Sour cream

Fresh dill

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