Ingredients
4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
1/4 teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds
Method
Sources
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Nutty hulled hemp hearts — salads, smoothies, pesto, yogurt
Grow microgreens at home — fresh garnish year-round, 7-day harvest
Raw sunflower kernels — granola, bread, nut-free butter
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl. Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.