Name: Beet and Cabbage Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4
Ingredients: 8 ounces beets, peeled; 1/4 small red cabbage, thinly sliced (about 2 cups); 1 teaspoon caraway seeds; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1/4 teaspoon sugar; Kosher salt and freshly ground black pepper; 2 tablespoons 1/2-inch long chopped chives

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4

Ingredients

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8 ounces beets, peeled

1/4 small red cabbage, thinly sliced (about 2 cups)

1 teaspoon caraway seeds

2 tablespoons olive oil

2 tablespoons red wine vinegar

1/4 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons 1/2-inch long chopped chives

Directions

Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.