This German Beet Salad is simple and refreshing. It’s easy to pull together as a colorful side dish. The beets are roasted with skins on, then peeled and tossed with sherry vinegar, olive oil, caraway and mustard seeds.
german beet salad
salt and pepper
Leave the skins on the beets, and place in a heavy roasting pan. Roast at 400F for about 40 minutes, depending on the size of the beets, until cooked. When cool enough to handle, peel the beets, and roughly quarter them. Toss with sherry vinegar, then toss in some olive oil. Add some mustard seeds and caraway seeds, to taste. Season to taste with salt and pepper.
Serve it in a pretty bowl that shows off the gorgeous color of the beets.
Lovely 🙂 I really like roast beetroot with a little dressing. This is one of my favourite ways of serving it http://herbifit.wordpress.com/2012/08/28/buckwheat-and-roasted-root-vegetables/