German Beet Salad with Caraway Seeds
This is a classic German beet salad that can be enjoyed warm or cold. It has a straightforward dressing of oil and apple cider vinegar.
Put the beets in a pot and add water to cover.
Bring to a boil, cover, lower the heat, and simmer for 45 minutes or until the beets are easily pierced with a fork.
Drain, then let it cool.
Peel and cut the beets, then add them to a big bowl.
In a small bowl, combine the apple cider vinegar, olive oil, sugar, salt, and pepper.
Pour the mixture over the beets.
Stir in the caraway seeds.
two hours to chill before serving