Red Beet Salad
This is one of the eight German salads we serve at our annual Oktoberfest.

6-7 fresh Red Beets
1 medium size onion, diced
1 teaspoon Mustard Seed
3/4 cup vinegar
1/2 cup sugar
1 1/2 teaspoon salt

Wash beets in cold water. Cut tops and tap root leaving about 2-inchs of each. Cook in large pot until fork tender. Cool in cold water and peel. Shred beets, and mix remaining ingredients.
 
 2010  Nathan Krämer  Blair, Nebraska   http://www.nathankramer.com/cookbook/