Beetroot and cabbage salad

Ingredients:

• 220 g beets, peeled
• 1/4 small red cabbage, finely shredded (about 2 cups)
• 1 teaspoon of cumin
• 2 tbsp. l. olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon sugar
• 2 tbsp chives, cut into 1 cm pieces.

Preparation:

1. Grate the beets coarsely into a large bowl. Add the cabbage and set aside.
2. In a small skillet over medium heat, heat the cumin seeds, stirring until fragrant, 1-2 minutes. Add the olive oil, vinegar, and sugar and stir until the sugar dissolves.
3. Drizzle the dressing over the beet salad. Season with salt and pepper to taste. Sprinkle with chives.