Beetroot Salad

• 125 ml vinegar (1)
• 600 g Beetroots
• 1 Tbsp caraway powder
• 6 Tbsp olive oil
• 2 Tbsp salt
• 1 Tbsp Pepper or to taste
• 1 Tbsp Sugar or to taste

1. Wash beetroots, then cook for 60min
2. Let cool down, peel and cut into slices
3. Mix vinegar, water, salt and sugar
4. Heat up vinegar mixture until cooking
5. Season beetroot with caraway and pour sauce over it
6. Let rest in the fridge for at least 3h

Notes

(1) either red wine or balsamic

Tags

salad vegan vegetarian