Beet Salad

Name: Beet Salad
Yield: 4 servings
Ingredients: 1 large red beet, cooked, peeled, and cut into 1/4-inch pieces; 1 large yellow beet, cooked, peeled, and cut into 1/4-inch pieces; 1 1/2 tablespoons red-wine vinegar; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon caraway seeds, toasted and coarsely chopped; Coarse salt, (to taste); Freshly ground black pepper, (to taste)

To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.

Servings

Ingredients

1 large red beet, cooked, peeled, and cut into 1/4-inch pieces
1 large yellow beet, cooked, peeled, and cut into 1/4-inch pieces
1 1/2 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon caraway seeds, toasted and coarsely chopped
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)

Directions

1. Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight.