Roter Rubensalat

Ingredients
6 red Beets
1 teaspoon Caraway Seeds
1/2 cup Vinegar
2 tablespoons Sugar
1/2 tablespoon Salt

Method
Wash beets. Cook until tender; peel and slice. Put into glass or china bowl. Sprinkle with caraway seeds. Cook vinegar with sugar and salt. Pour over beets. Let stand 2-4 days before using.

Remarks
Appeared on menu: Roter Rubensalat mit Heringe $3.60 (fresh beetroot pickled with onions and vinegar served with herrings and sour cream)