Herbed Beet Salad
- 1 kilogram Beet
- 2 Onions
- 4 tablespoons Apple cider vinegar
- 4 tablespoons Olive oil
- freshly ground Pepper
- ground Coriander
- ground Caraway
- 2 Scallions (green parts only)
- 2 sprigs Chervil (or parsley)
- 1 sprig Basil
Rinse the beet, steam until tender, about 50 minutes, and let cool slightly.
Peel and finely dice the onions. Mix the onions, vinegar, and oil in a bowl. Season to taste with salt, pepper, coriander and caraway. Peel the beet and cut into bite-sized pieces. Mix into the dressing, and let marinate for 2 hours.
Rinse, trim, and thinly slice the scallions. Rinse and dry the herbs, then remove the leaves from the stems.
Season the marinated beets to taste, then transfer to a bowl. Garnish with the scallions and herbs, and serve.