Red Beet Salad with Chives

Ingredients

• 800 g small red beets
• Salt
• 1 chili pepper
• 1 piece fresh ginger (5 cm)
• 1 piece horseradish root (ca. 4 cm)
• 0.5 cinnamon stick
• 60 g sugar
• 400 ml sherry vinegar
• 2 tbsp chives ribbons
• olive oil

Instructions

1. 1.

   Wash, trim and cook the red beets in salted water for about 30 minutes until firm. Wash, deseed and crush the chili peppers. Peel the ginger and horseradish. Combine everything with the cinnamon stick, sugar, a pinch of salt and vinegar in about 500 ml water and simmer for roughly 5 minutes.

2. 2.

   Peel the cooked red beets while still hot and fill sterilized jars with them.

3. 3.

   Cover the beet heads with the hot liquid. Seal the jars and let them steep for at least three days.

4. 4.

   When ready to serve, remove from the liquid, drizzle with a little oil and garnish with chives.