Pickled Beet Salad

1. 1

   Place the beets in a saucepan and cover with cold water.

2. 2

   Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork.

3. 3

   Drain the beets, reserving 2 cups of the cooking liquid.

4. 4

   When cool enough to handle, rub the skins off.

5. 5

   Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic.

6. 6

   In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid.

7. 7

   Heat just enough to dissolve the sugar, while stirring.

8. 8

   Pour warm vinegar liquid over the beets, onion and garlic in the jar.

9. 9

   Let cool to room temperature, then cover, and refrigerate overnight.

10. 10

    (Pickled beets will keep for 1 week in the refrigerator.)

11. 11

    In a large bowl, combine the pickled beets, gherkins, and apple.

12. 12

    In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture.

13. 13

    Stir gently, cover and refrigerate.

14. 14

    Serve salad chilled.

* Per serving · 4 servings · Values may vary.