1 Rinse the beet, steam until tender, about 50 minutes, and let cool slightly.
2 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.
3 Rinse, trim, and thinly slice the scallions. Rinse and dry the herbs, then remove the leaves from the stems.
4 Season the marinated beets to taste, then transfer to a bowl. Garnish with the scallions and herbs, and serve.