Beet Salad With Ed Recipe

• 1 lrg red beet cooked, peeled, and cut into 1/4" pcs
• 1 lrg yellow beet cooked, peeled, and cut into 1/4" pcs
• 1 1/2 Tbsp. red-wine vinegar
• 3 Tbsp. extra-virgin extra virgin olive oil
• 1/2 tsp toasted caraway seeds coarsely minced Coarse salt to taste Freshly-grnd black pepper to taste

1. To cook the beets, you can either boil them in salted water or possibly wrap them in aluminum foil and roast in a 400 degree oven till tender.
2. Place cooked beets in two separate bowls (one for the red, the other for the yellow).
3. In a small bowl, whisk together vinegar and extra virgin olive oil.
4. Add in caraway seeds, and season with salt and pepper.
5. Divide vinaigrette between beets.
6. Cover with plastic wrap, and refrigerateovernight.
7. This recipe yields 4 servings.

redwine vinegar, extravirgin extra virgin olive oil, caraway seeds

Taken from cookeatshare.com/recipes/beet-salad-with-ed-83140 (may not work)