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Prep Time: 60 Minutes Cook Time: 2880 Minutes |
Ready In: 2940 Minutes Servings: 10 |
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This is Marcus Samuellson's recipe for the traditional Swedish condiment. The beets should sit in the refrigerator for at least two days before you serve them, but they will keep in the refrigerator for up to a month. (So he says-mine disappeared the day they were served. Ingredients:
4 medium beets |
2 bay leaves, preferably fresh |
2 allspice berries |
1 horseradish root, fresh, about a 3 inch piece, cut into chunks |
2 quarts water |
2 cups swedish 1-2-3 vinegar |
Directions:
1. Put everything except the vinegar into a medium pot and bring to a boil.
2. Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.
3. Drain and cool slightly.
4. When beets are still warm (but cooled enough to handle), peel and cut into quarters.
5. Place in a quart jar or other container with a lid and pour the vinegar over the beets.
6. Note: Use glass if possible-anything plastic and some ceramics will discolor.
7. Cover the mixture and refrigerate for at least two days before serving.
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