Reviewed: Oct. 27, 2010

I gave this four stars because of the caraway seeds. I used only two teaspoons instead of the two tablespoons. I might even cut it down to one teaspoon. But otherwise the flavor is great. I love the touch of cloves. Never would have thought of using them.

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Reviewer:

NormaS.

Cooking Level: Expert

Home Town: Zion, Illinois, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 14, 2010

Hey, all you newcomers to beets. Please consider what you are working with. Beets...misunderstood & underused. first...I take the time to bake them. (wash them-just get the dirt off) cut off the greens, then remove the vein with scissors. save for later...delicious. 2nd double wrap in foil, bake in a 300 degree oven for 2 hours. cook slower for a longer time. You want them to develop the & draw out the sugar (Heard of sugar beets?) let them cool. remove foil and rub the skin off..put your hands in a plastic bag, use an old washcloth-(you will discard this cloth). I taste them. if they need sweetness I may add brown sugar, raw sugar or honey. Once you have baked your beets, you will never boil them again..use the skin in your compost, or worms or dig a small hole and put them in your garden. The beets at Traider Joes are as awful as December tomatoes. speaking of which, when I need tomatoes for a sandwich in winter, I use canned, drained and blotted dry. They slice well. No one will notice if you have added crisp lettuce and some bacon...a BLT... Try the slow, long cooking for sweet potatoes... but those skins go to me, I just love them baked and caramelized. The worms fend for themselves. It's an acquired taste. experiment, explore and have fun.

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Reviewer:

Ilona

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Cooking Level: Expert

Living In: Northridge, California, USA

Reviewed: Aug. 1, 2009

I made this salad last weekend and adjusted it the way most reviewers advised; cut back on caraway to 1 tsp, put in thin sliced onion instead of minced, doubled the prepared horseradish and cut way back on the vinegar. we served it with Grilled Italian seasoned Sausages and it was fabulous. I let it set in the refrigerator (the leftovers) for a week (5 days) and we just finished it off! It was incredible today!! I had to share with you! I can't recommend it enough! For those that found it bland, try adjusting the ingredients as advised.

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Reviewer:

Vicki

Reviewed: Jun. 28, 2009

No flavor after sitting the fridge overnite. The only thing I could taste was the carrawy seeds. I'll look further for another recipe. Had to try it though.

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Reviewer:

thecatsmeow

Reviewed: Apr. 30, 2009

Some recipes don't have u remove the skin. I appeciate u telling us do so, since fresh beets are new in my meal menus.

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Reviewer:

NEEDABOOS

Cooking Level: Intermediate

Reviewed: Jan. 7, 2009

I'm giving this 4 stars because of all the modifications. I did what others suggested and only used 1/2 the carraway. I also added the dill, a fresh mandarin orange and a little more horseradish. I also used beets that I had bought at Trader Joe's. They come pre-cooked and are found near the salad in plastic with a box around it. I used 1 1/2 packages. So much easier than cooking the beets. I had a couple people comment on the dish that they were surprised that they liked it as well. Not everybody is a beet person.

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Reviewer:

slmcm

Reviewed: Jun. 16, 2008

The simplest way to improve the recipe is to reduce the oil. I only put in a tablespoon or two, and it was fine. And think of the reduction in calories!

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Reviewer:

Barley's luminary

Reviewed: Mar. 26, 2008

We found this recipe to be surprisingly bland as prepared. I did use raw, grated beets instead of cooked, but that affects only the texture, not the flavor. Maybe I had bigger bunches of beets, because the dressing didn't give it enough flavor. Next time, I'll double the dressing and use more horseradish. I added blue cheese and raisins to the leftovers, and that turned out delicious.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Dec. 13, 2007

Nice recipe! I brought this to a german group meeting and one of the members said it tasted just like her german grandmother's beets. I added some larger strips of onion for visual variation because when I was all done making it, it looked like just beets and nothing special. The onion slices let people know that there's more to it, so that they expect more complex flavor.

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15 users found this review helpful