Beetroot salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 58 (falt i det fri)

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1
Roast the beetroot
Put the unpeeled beetroots on a rack in the oven and roast until the skin has shrivelled and looks dry.
2
Let them rest
Take them out and wrap a coarse cloth around them. Leave them like this for 2 hours.
3
Pour on the brine
Peel the beetroots and cut them into slices. Put them in a jar and pour over the vinegar and wine mixed with the sugar.
4
Serve
Serve with boiled and roast meat, with a little grated horseradish sprinkled over.

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