Beet and Cabbage Salad

  • Yield : 4
  • Cook Time : 20m
  • Ready In : 20m
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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


Step 1

Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.

Step 2

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.

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