Name: Beet Salad Gellért (Gellért Saláta)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: ½ cup white-wine vinegar, or white vinegar; 3 pounds beets; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon prepared mustard; Pinch of caraway seeds; 1 tablespoon freshly grated horseradish (about 2 inches of the root, depending on its thickness); 1 head of lettuce

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

3 pounds beets
½ cup white-wine vinegar, or white vinegar
1

Method

Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour.
When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. Adjust the sugar and salt to your own taste. Marinate beets in the dressing overnight.