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Savory Beet Salad
2 bunches beets
2 tablespoons water
1/4 cup white vinegar
2 tablespoons caraway seeds
1 teaspoon granulated sugar
2 tablespoons minced sweet onion
1 teaspoon prepared horseradish
1/2-teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil
Wash beets and trim off the greens. Bring a medium pot of salted
water to a boil, add beets and cook, covered, until they are tender.
Remove from the heat, drain, and cool. Peel and slice when they have
cooled. In a large bowl, whisk together the water, vinegar, caraway
seeds, sugar, onion, horseradish, salt, pepper and oil. Add beets and
toss to coat. Allow to stand for several hours, stirring
occasionally. Serve at room temp. or chilled.
“In our opinion food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”
E.B. White (1899-1985)
Clary or clary sage (Salvia sclarea) is a relative of sage, but is no longer commonly used as a culinary herb. Previously clary leaves were used in soups and omelets, and the leaves and flowers in salads. The leaves were also used to flavor ale and beer (sometimes as a hops substitute), and to flavor wines and liqueurs. It imparts a muscatel flavor to wine, hence it's German name, Muskateller Salbei, which means Muscatel Sage. It is one of the herbs used in Italian Vermouth. The name ‘clary’ comes from it's Latin name sclarea, which comes from clarus, which means 'clear'. One of it's older common names was Clear Eye, because the seeds were soaked in water, forming a thickish mucilage, which would be used to remove dust particles from the eye.
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