Summary

Ingredients

• 300 g beetroot
• 4 tablespoon vinegar
• 3 tablespoon oil
• salt
• 2 teaspoons horseradish
• sugar
• Caraway seed

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Instructions

1. Cook the beetroot for about 30-40 minutes until soft, let it cool down a little and then peel it off. Cut into thin slices or strips. Make a marinade from vinegar, oil, salt, sugar, caraway seeds and the horseradish and mix this with the beetroot. Serve warm.