Summary

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

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Instructions

1. Brush the beetroot and cook it in salted water, then quench and peel. Slice on a coarse grater.
2. Mix all the ingredients for the marinade except for the oil and fold into the beetroot. Let it flow well.
3. Mix in the oil before serving.