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Ingredients3 h 5 m servings 73
Original recipe yields 4 servings
- 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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Per Serving: 73 calories; 3.6 9.4 1.5 0 210 Full nutrition
ReviewsRead all reviews 2
I made this salad and it was very tasty. I accidentally used fennel seeds instead of caraway and the flavors are good together. I did add some mayonnaise.