Beet salad

Instructions

1. 1

   Peel the beets;

2. 2

   Slice them into rounds and put them in a bowl.

3. 3

   Gather in a pot, add the wine, vinegar, peeled and halved onion, cloves of cinnamon, coriander seeds, peppercorns, and a tablespoon of salt.

4. 4

   Bring to a full boil and pour over the beets;

5. 5

   Turn them several times in this marinade which should be fairly abundant (add a little more wine if necessary).

6. 6

   Let cool down, then cover, and keep refrigerated for 24 hours (at the bottom of your refrigerator).

7. 7

   Just before serving, remove most of the cinnamon cloves, coriander seeds, and peppercorns.

8. 8

   Grate the value of a tablespoon of horseradish (or drain and press fresh horseradish if using);

9. 9

   Prepare a sauce with the marinade and a bit of oil, pour it over the beets, turn them, and add the horseradish at the last minute.