Preheat the oven to 400 degrees F.
Wrap the beets in aluminum foil and roast
in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel
them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely.
Preheat the grill
In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds
, chives, and salt and pepper.
Grill or toast the bread until crispy and golden brown. Top each slice with some of the beet
mixture, then grate
over each piece. Serve immediately.