Spicy beetroot salad with horseradish

4 servings

15 minutes

The recipe is taken from the book "Cookery".

Energy value per serving

• Calories: 193.7
• Proteins: 3.4g
• Fats: 10.4g
• Carbohydrates: 22.8g

Ingredients

• Beet: 600 g
• Horseradish: 120 g
• Vinegar 3%: 80 ml
• Vegetable oil: 40 ml
• Sugar: 20 g
• Lemon zest: 2 g
• Cinnamon sticks: 1 pc
• Carnation: 1 pc
• Bay leaf: 1 pc
• Black peppercorns: 2 pc

Cooking steps

1. Boil or bake the beetroot wrapped in foil until cooked.

   Required ingredients:

   • Beet: 600 g

2. For the marinade, add cloves, cinnamon, lemon zest, bay leaf, and peppercorns to vinegar. Bring to a boil, cool down and strain.

   Required ingredients:

   • Vinegar 3%: 80 ml
   • Carnation: 1 piece
   • Cinnamon sticks: 1 piece
   • Lemon zest: 2 g
   • Bay leaf: 1 piece
   • Black peppercorns: 2 pieces

3. Clean the beetroot and slice it thinly. Layer the slices in a flat dish, sprinkling each layer with grated horseradish. Pour in the marinade and let it sit for 2-3 hours.

   Required ingredients:

   • Beet: 600 g
   • Horseradish: 120 g
   • Vinegar 3%: 80 ml

4. Place the pickled beetroot in a salad bowl, sprinkle with sugar, and drizzle with vegetable oil.

   Required ingredients:

   • Beet: 600 g
   • Sugar: 20 g
   • Vegetable oil: 40 ml