Caraway Beet Salad

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Caraway Beet Salad

 

1 pound red baby beets, trimmed 1 tablespoon canola oil 2 sprigs fresh thyme 1

bay leaf, preferably fresh fine sea salt and freshly ground pepper 1 teaspoon

caraway seeds 1/4 cup plus 2 teaspoons champagne vinegar, or to taste 1

tablespoon plus 2 teaspoons sugar, or to taste 6 tablespoons walnut oil

watercress leaves, for garnish chopped walnuts, for garnish

 

Preheat the oven to 425 degrees. In an ovenproof dish, toss the beets with the

canola oil, thyme, bay leaf, and salt and pepper.

Cover the dish with aluminum foil and roast until the beets are tender and

cooked through, about 45 minutes to 1 hour. Meanwhile, make the dressing. Place

1 cup of water in a saucepan with the caraway seeds and bring to a boil. Take

the pan off the heat and stir in the Champagne vinegar and sugar. Whisk in the

walnut oil and season with salt and pepper. When the beets are cool enough to

handle, slip off their skins and place them in a bowl. Pour the dressing over

them and let marinate for at least 1 hour. Serve garnished with the cress and

the walnuts.

 

 

 

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