This dish is served everywhere in Scandinavia and for a long time was a staple of restaurants throughout North America—though it seems to be disappearing along with the relish trays and the family restaurants that featured them.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Remove all but an inch of the beet greens, reserving the rest of the greens for another use. Wash and scrub the beets, then simmer in boiling water to cover until tender, 30 to 60 minutes. Cool enough to peel off the skins. Cut the beets into 1/2-inch slices. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)
Step 2
Bring the vinegar, sugar, salt, bay leaves, and cloves to a boil. Add the beets and the onion and cook for about a minute. Cool, then add the horseradish and refrigerate. Eat within 2 weeks, as a side dish or as a garnish.
