Beets are making a comeback and you’re seeing new colors and sizes of this mild-tasting vegetable in the market. They can be roasted, boiled or baked and they take on the flavor of the spices or marinade they’re teamed with.
That dark red color of the beets will certainly stain your hands if you’re not using rubber gloves. Peel them after they’re cooked to retain the nutrients and intense color. Though this German Beet Salad recipe uses fresh beets that are cooked, you can substitute with canned beets if you’re pressed for time.
The beets are marinated with sliced onions, oil and vinegar. Caraway seeds added to the oil and vinegar add a nice hint of spice. Serve the salad by itself or over a bed of lettuce.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org