Beetroot Salad

Wash the beans well and boil in salted water until tender, about 2.5 hours. Peel and cut into thin slices or strips. Season with caraway seeds, freshly torn horseradish, salt and must vinegar.

Preparation Tip:

VARIATIONSInstead of caraway or horseradish, the salad can be flavored with pressed garlic, seed oil, must vinegar and salt. According to newer ways of preparation, a pinch of sugar is also added to the bean salad.

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