6 medium beets, greens removed*
1/4 cup finely grated fresh horseradish
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon caraway seeds
1/2 tablespoon grated fresh ginger
Bring a large pot of water to boil. Add the beets and cook until tender, about 20-30 minutes. Alternatively, use roasted beets. Remove from water and cool. Rub the skins off with a paper towel. Thinly slice the beets. Place in a non-reactive, stain proof container (like a glass jar) and set aside. In a small bowl, whisk together the remaining ingredients until the sugar dissolves. Pour over the beets and refrigate at least 3 hours prior to serving.
*Don’t toss the greens! Try them in these recipes.
It is horseradish season! I picked up a huge root at the farmers market in Chincoteague, Va and brought it home with us to make something fun. It is pretty pungent but paired with sweet beets, it makes the best, slightly pickle-y refreshing salad. The perfect side dish to serve with heavier German fare (as I did) or well, pretty much anything!