Beetroot Salad

2 lbs 1 Kg cooked beetroot, sliced
1 large onion, sliced
8 Tblsp vinegar
8 Tblsp water
1 Dsp sugar
1 bay leaf
4 peppercorns
2 whole cloves
1/2 tsp salt
1/2 tsp caraway seeds
Place the beetroot and onion rings in a deep glass dish.
Place remaining ingredients in a saucepan and bring to the boil. When boiling point is reached pour the marinade over the beetroot and onions. Leave to cool and refrigerate.
Serve chilled. Serve as a side salad or with a main meal.
This salad adds colour to a meal.
The salad will keep for a week in an airtight container in the refrigerator.

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2 Responses to Beetroot Salad

  1. Regards for helping out, excellent info .

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