| Beet Sauce |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed by Dr. Thomas Gloning; Translated by Gwen Catrin von Berlin. |
|
3. Rote Ruben eyngemacht mit klein geschnittenen Merrettich/ Aniss/ Coriander/ und ein wenig Kuemel/ sonderlich wenn die Ruben geschnitten/ gesotten mit halb Wein und halb Essig. |
| Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar. |
|
1 lb
|
Beets, steamed and peeled |
|
9 oz
|
Horseradish, peeled & coarse chop |
|
2 t
|
Anise |
|
2 t
|
Coriander |
|
1 t
|
Caraway |
|
1 C
|
Red Wine |
|
1/4 C
|
Apple Cider Vinegar |
Place beets and horseradish into a food processor. Process until finely shredded. Transfer mixture to storage container and add spices and liquids. Stir well and store in refrigeration.
