Time Tested - German Beet Salad

Although there are many versions of the traditional German Beet Salad, this one is the closest to the original German version of this vegetable salad recipe as I could possibly find.

Even though I personally do not like caraway seeds (I simply omit them), I still make this salad quite often.

In the fall season, when local beets are plentiful, I use them - but at other times of the year, especially in the hot summer, I get lazy and use the sliced canned beets in this simple German salad recipe.

German Recipe for Beet Salad


  • 2 bunches of fresh beets - cooked, peeled & sliced
    OR 2 cans sliced beets - drained
  • 4 tbsp (60 ml) vinegar
  • 4 tbsp (60 ml) water
  • 1 tsp (5 ml) sugar
  • 2 tsp (10 ml) caraway seeds
  • 1/4 tsp (1.25 ml) powdered cloves
  • 2 tbsp (30 ml) onion - diced
  • 1 tsp (5 ml) horseradish
  • 4 tbsp (60 ml) olive oil
  • salt & pepper to taste


1. Combine all except the last 2 ingredients

2. Mix well.

3. Add the olive oil - mix

4. Taste test for the salt & pepper

5. Refrigerate this German salad for at least 4 hours before serving. It is usually even better the next day.

Yield Serves 8 as a side dish.

Did you know?

The beet plant probably originated somewhere along the Mediterranean, from where it later spread to Babylonia and as far east as China. At first it was grown just for its leaves, which where eaten like spinach. Once spinach became available, the beet greens lost their importance until it was discovered that the sugar beet, which was created in Germany, could provide sucrose. This sucrose became an alternative to the tropical sugar cane. Beets still remain a highly cultivated commercial crop for producing table sugar in Germany.

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