German Beet Salad
Ingredients
- red beets
- sherry vinegar
- olive oil
- salt
- black pepper
- mustard seeds
- caraway seeds
Instructions
- 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.