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.
Mix well.
Stir in the caraway seeds.
two hours to chill before serving