Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g beetroot
For the marinade:
- 4 tablespoon water
- 4 tablespoon vinegar
- 0.5 teaspoon ½ sugar
- Caraway seeds, freshly ground
- 1 small onion (s), cut into thin rings
- 2 carnation (s)
- 1 bay leaf
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Brush the beetroot and cook it in salted water, then quench and peel. Slice on a coarse grater.
- Mix all the ingredients for the marinade except for the oil and fold into the beetroot. Let it flow well.
- Mix in the oil before serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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