Wash the beets and boil until soft.
Peel while still hot and cut into sticks, salt.
Boil water with vinegar, honey and caraway seeds.
Pour over the beets and mix well. Leave to infuse.
Meanwhile, tear the horseradish and spread over the beets.
Serve the salad.
Preparation Tip:
The beet salad can be kept in the refrigerator for a long time if you put it in a jar and sprinkle it with lots of firsch horseradish.
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