Beet with Cream and Horseradish

Wash the beet and add cold water, bring to the boil and pour away the first water. Add cold water again, season with salt, sugar, vinegar, caraway and bay leaf. Cook until soft, depending on size and age (do not cover so that the earthy smell can escape!). Peel, cut into strips, sticks, wedges or cubes, heat briefly with some cream, vinegar and more or less horseradish according to taste. Season to taste with salt and possibly caraway seeds.

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