Beetroot Salad with Caraway

Beetroot salad with caraway is a traditional, tangy wintry salad that goes wonderfully with roasts. It is at its best after a few days' rest, as the flavours come together.

1. Cook the 600 g beetroot tender in its skin, then peel it.

2. Cut it into thin slices or matchsticks.

3. Mix the 200 ml water with the 3 tablespoons vinegar, the 1 teaspoon sugar, salt and the 1 teaspoon caraway seeds.

4. Toss the beetroot together with the vinegary liquid.

5. Put it in the fridge for a few hours so the flavours come together.

Tip: With horseradish it takes on a sharper flavour.