Trim the top of the beet (reserve the greens for other uses if you like). Trim the dangly root from the bottom. Wash the beets, scrub with a brush to remove any extra dirt.

Place the beets in a medium saucepan or pot. Add water to 1 inch over the top of the beet. Add a tablespoon of salt. Bring the water to a boil, then reduce to a simmer.

Cook the beets until they are soft enough that a paring knife slides in fairly easily. I find it takes around 20 minutes. This depends on the size of the beets.

Make the dressing while the beets are cooking.

In a medium sized mixing bowl, combine the white wine vinegar, salt, sugar, and caraway if you are using it. Stir until the salt and sugar dissolve. Set aside.

When the beets are soft enough, drain in a colander, and rinse with cool water. Put on gloves! When they are cooled enough to handle (but still warm!) use a paring knife to peel off the skin. It should come off easily (you may even be able to rub it off.)

(You can cut the beets however you like, but this is how I do it.)

Slice the beets in half, then slice into ¼ inch half rounds. Rotate the beet 90 degrees, and cut again into ¼ inch segments. You will end up with little rectangles. Drop the cut slices immediately into the mixing bowl with the dressing.

Toss to coat completely. Then toss occasionally while it’s cooling. Refrigerate for up to a week. Serve cold.