BEET AND CABBAGE SALAD

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Beet and Cabbage Salad image

Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

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