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Reviewed: Jun. 16, 2008

The simplest way to improve the recipe is to reduce the oil. I only put in a tablespoon or two, and it was fine. And think of the reduction in calories!

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Reviewer:

Barley's luminary


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Reviewed: Mar. 26, 2008

We found this recipe to be surprisingly bland as prepared. I did use raw, grated beets instead of cooked, but that affects only the texture, not the flavor. Maybe I had bigger bunches of beets, because the dressing didn't give it enough flavor. Next time, I'll double the dressing and use more horseradish. I added blue cheese and raisins to the leftovers, and that turned out delicious.

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Reviewer:

KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Dec. 13, 2007

Nice recipe! I brought this to a german group meeting and one of the members said it tasted just like her german grandmother's beets. I added some larger strips of onion for visual variation because when I was all done making it, it looked like just beets and nothing special. The onion slices let people know that there's more to it, so that they expect more complex flavor.

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kitsch n' tink

	Cooking Level: Beginning Home Town: Hopkins, Minnesota, USA Living In: Minneapolis, Minnesota, USA
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Reviewed: Sep. 23, 2007

Delightful change of pace. I preferred using 1/2 the amount of caraway.

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Reviewer:

Jane


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Reviewed: Jul. 29, 2007

I would have rated this 5 stars except for a couple of small quibbles. The recipe gives no estimated time as to how long to cook the beets. 5 minutes? 20 minutes? 1 hour? This may be confusing for novice cooks. Also 2 tablespoons of caraway seeds is way too much. I used 2 teaspoons and it was perfect. Otherwise, these were delicious. I added some dill and a can of mandarin oranges to the salad as recommened by other reviewers. Also I added more horseradish because 1 teaspoon didn't give it the kick I was looking for. My husband and I enjoyed this very much. Thanks.

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15 users found this review helpful

Reviewer:

Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Jul. 16, 2007

Interesting idea for beets..it was decent, but I'd make a few changes next time. I read the previous review that said there was too much caraway and thought "Impossible! I love caraway", but it turns out they were right! There's so much caraway that it crunches when you eat the beets. I wonder if it's supposed to be 2 teaspoons? I'll try that next time, and also cut back or eliminate the oil. I also might try adding orange sections and dill, as suggested by other reviewers.

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3 users found this review helpful

Reviewer:

JUMAHA

	Cooking Level: Intermediate Home Town: Fridley, Minnesota, USA Living In: Maple Grove, Minnesota, USA
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Reviewed: Mar. 21, 2007

This started out to be just a way to use up some beets, after finding it I buy them all the time. I add fresh orange segments and it is the greatest thing around.

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6 users found this review helpful

Reviewer:

staci mc

	Cooking Level: Expert Living In: Powell River, British Columbia, Canada
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Reviewed: Mar. 17, 2007

This was a great recipe! Next time I will use less caraway seeds, as they were a little overwhelming. I couldn't get enough of it even as written. Thanks for sharing!!

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Reviewer:

dededickey

	Cooking Level: Intermediate Home Town: Bakersfield, California, USA Living In: Portland, Oregon, USA
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Reviewed: Aug. 26, 2005

This recipe is great! I used only 1 tbsp of Caraway seeds instead of 2 and I added a bit of fresh dill, but mostly I followed the recipe. It was very great the 1st night, but was even better 2 days later! It definately reminds me of the flavors of my German grandmother's cooking.

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27 users found this review helpful

Reviewer:

Amy


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