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Beet Salad with Caraway Seeds

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
185 min
SERVINGS
4 servings
Lunch German
Beet Salad with Caraway Seeds
Ingredients
  • 4 beets
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt, or to taste
  • freshly ground pepper to taste
  • 1 teaspoon caraway seeds
Instructions
1
Place the beets in a saucepan, making sure they are completely submerged under water.
2
Bring the mixture to a rolling boil, then cover the saucepan with a lid and decrease the heat to a low simmer.
3
Continue cooking until the beets are tender enough that they can be easily pierced with a fork, typically taking around 45 minutes.
4
Remove the saucepan from the heat and carefully drain off the water, allowing the beets to cool down slightly.
5
Once cooled enough to handle, carefully peel off the skin of the beets and slice them into thin pieces.
6
Transfer the sliced beets to a large serving dish or bowl.
7
In a separate, smaller bowl, whisk together the apple cider vinegar, olive oil, sugar, salt, and pepper until well combined.
8
Pour the dressing over the beets, making sure they are all coated evenly.
9
Add a few caraway seeds to the bowl and mix them in thoroughly with the beets.
10
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld together.