Pickled Beet Salad


  • 4 lbs. firm beets
  • 4 teaspoons salt
  • 1 cup dry red wine
  • 1 cup cider vinegar
  • 2 onions, peeled and thinly sliced
  • 8 whole cloves
  • 1 teaspoon ground coriander seeds
  • 12 whole black peppercorns
  • 6 tablespoons olive oil
  • 2 teaspoons freshly graded horseradish


  • Clean beets thoroughly. Place on sheet pan with about 1/4 cup water. Sprinkle with 2 teaspoons salt. Cover with aluminum foil and place in 375F oven for about 1 1/2 hours or until cooked through.
  • When they are cool enough to handle, peel. Cut into 1/8" slices and place in glass or ceramic bowl.
  • In a large saucepan, bring the red wine, vinegar, onion, coveres, coriander, peppercorns and remaining 2 teaspoons of salt over boil over high heat. Immediately pour the mixture over the beets. It should cover them completely; if it doesn't, add more wine.
  • Cool to room temperature, cover the bowl tightly with aluminum foil or plastic wrap and refrigerate for at least 24 hours.
  • Just before serving, discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add it to the beets, turning the slices about wiht a spoon to coat them thoroughly with the dressing.


  • Description:
  • "Rote Rubensalat"
  • SOURCE: Time-Life Cooking of Germany