Beetroot Salad À La Sacher

Boil well-cleaned beet in mildly salted water until soft. Rinse with cold water, peel and cut into flakes. Boil vinegar with sugar, salt and caraway seeds and pour over still warm beet. Add half of the horseradish and mix gently. It is best to let steep in a cool place overnight. Sprinkle with the remaining horseradish before serving.

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