Pickled Beet Salad

Ingredients

• 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

Method

• 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.

Notes

• Description:
• "Rote Rubensalat"
• SERVINGS: 8
• SOURCE: Time-Life Cooking of Germany