German Beet Salad

German Beet Salad

WITH SEA SALT & VINEGAR SPROUTED SNACKING SEEDS

Serves 4

vegan, gluten-free

Ingredients

Directions

  1. Preheat oven to 400°F. Wash and peel beets. If using multiple varieties, put each variety in its own roasting pan to maintain distinct colors. Fill pan about halfway with water, generously season with Kosher salt, and cover with foil. Roast in oven for about 45 minutes.
  2. Remove beets from oven and allow to cool.
  3. Lightly toast caraway seeds in a frying pan.
  4. In a bowl whisk together olive oil, vinegar, horseradish, onion, caraway seeds, sugar, sea salt, and pepper.
  5. Slice beets and arrange on a platter.
  6. Spoon dressing over the beets.
  7. Top with chives and Go Raw Snacking Seeds.

Recipe by Valerie Popelka; Photo by Dana Plucinski