German Beet Salad with Caraway Seeds
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt
or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds
Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
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