1. Boil the beetroot in its skin until tender, then peel it.
2. Cut it into thin slices or matchsticks.
3. Mix the water with vinegar, sugar, salt and caraway seeds.
4. Toss the beetroot with the vinegar dressing.
5. Chill for a few hours so the flavors meld.
Tip: Horseradish gives it a spicier kick.
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