Beet salad with caraway seeds

This is a simple tasty salad that is great for the winter. I just cook the beets and then use vinegar, oil, caraway seeds and salt to prepare the salad. I like to make a big jar full and keep it in refrigerator. You can serve it as a side dish.

For me, beets are the perfect plant to transition from the the winter into spring. Yes! Spring will come sooner or later, OK most likely later in the Midwest …

Beets are grounding, nourishing and detoxifying making it to be the perfect vegetable for this time of the year for the winter and the spring. They are sweet and rich in nutrients for healthy body with important vitamins and minerals. They nourish and detoxify the liver getting the body ready for the spring.

I used only one spice, caraway seeds. The bitter and aromatic caraway seeds have been around for a long time and used in many European countries to make food taste good. It is one of the herbs that the ancient Greek doctors first started using in cooking because of its health benefits especially for digestion. I often take caraway seeds for granted but it is such a neat little herb that needs a little more attention. Please check this website for more info on caraway seeds .

Ingredients

  • 4 smaller beets (about 1 lb)
  • 1 Tbsp caraway seeds
  • 1/8-1/4 cup vinegar + 7/8 -3/4 water
  • 1 Tbsp vegetable oil (I used sunflower oil)
  • 1/2 tsp salt or to taste
  • pinch of sugar
  • black pepper, to taste

Preparation

  • Cook beets for 1 hour until soft but not mushy. I like to put them on a steamer.
  • When done take the peel off with a sharper small knife. Slice or shread the beets thin. You can do this with a knife or a slicer.
  • Make the dressing. Put 1/8 cup of vinegar in 1 cup cup. Add enough water so the cup is full. So you are adding 7/8th of a cup of water. Pour it in a medium sized bowl.
  • Add sliced cooked beets, caraway seeds, salt, oil and a pinch of sugar. Mix.
  • Grind some black pepper on the salad if you wish. Mix.
  • Serve at room temperature on the side of any dish.

enjoy!

Source

Photos, recipe and text by twincitiesherbs.

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