For the Chioggia salad, wash the beets and brush them well. The beets should be about the same size. Steam for about 2 hours, peel while still hot and slice.
Bring water, vinegar, salt, caraway seeds and sugar to a boil and pour over the beets.
Peel and finely slice the horseradish and add to the beets. Keep stirring the beets as they cool.
Arrange the Chioggia salad and serve.
Preparation Tip:
The Chioggia salad can be refined as desired with more horseradish or less horseradish.
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