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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 large red beet, cooked, peeled, and cut into 1/4-inch pieces 1 large yellow beet, cooked, peeled, and cut into 1/4-inch pieces 1 1/2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon caraway seeds, toasted and coarsely chopped Coarse salt, (to taste) Freshly ground black pepper, (to taste)

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 large red beet, cooked, peeled, and cut into 1/4-inch pieces 1 large yellow beet, cooked, peeled, and cut into 1/4-inch pieces 1 1/2 tablespoons red-wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon caraway seeds, toasted and coarsely chopped Coarse salt, (to taste) Freshly ground black pepper, (to taste)

Directions

Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Beet Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beet Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest