Vegetable Salad with Beef
Rinse beets, put in a pot of water together with caraway seeds and bring to a boil. Simmer, covered, for 45 minutes.
Cook cauliflower florets in boiling salted water for 8 minutes. Drain and let cool.
Peel beetroot and cut into cubes. Cut beef and cheese into small cubes. Peel shallot and ginger, cut into very small cubes.
Crush mustard seeds in a mortar and combine with vinegar, both oils, shallot and ginger. Season with salt and pepper.
Combine salad ingredients in a bowl, drizzle with dressing and season with salt and pepper to taste. Let rest for 30 minutes. Sprinkle with chervil and serve.