For the beetroot salad, boil the beet with the skin (takes about 1 hour). Then peel and cut into flakes.
Boil up a marinade of water, vinegar, sugar, caraway seeds and salt. Sprinkle freshly grated horseradish and pour the marinade on top.
Immediately fill the beetroot salad into jars and seal.
Preparation Tip:
Store the beet salad in jars for later consumption or dress to eat immediately. This salad lasts a very long time as a winter stock.
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