Zubereitung

1. 1

   Peel the beetroot and cut it into cubes of about 2 cm. It is best to wear disposable gloves, or the juice stays on your fingers for a whole day.

2. 2

   Toss the cubes in a bowl with the rapeseed oil, the whole caraway seeds, the salt and the pepper until all the cut surfaces have a thin sheen.

3. 3

   Preheat the airfryer to 180 °C. In a preheated basket the cut surfaces start to brown straight away instead of the cubes slowly drying out.

4. 4

   Put the cubes into the basket in a single layer with space between them and stack nothing; work in two batches for a larger quantity. Cook at 180 °C.

5. 5

   Pull out the basket, shake the cubes and carry on cooking at 180 °C until a knife slides in without resistance.

6. 6

   Drizzle the cider vinegar over the hot cubes and toss them firmly once.