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Spicy beetroot salad with horseradish

4 servings

15 minutes

The recipe is taken from the book "Cookery".

Energy value per serving
CaloriesProteinsFatsCarbohydrates
193.7
kcal
3.4g
grams
10.4g
grams
22.8g
grams
Ingredients
4servings
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:
    1. 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:
    1. Vinegar 3%: 80 ml
    2. Carnation: 1 piece
    3. Cinnamon sticks: 1 piece
    4. Lemon zest: 2 g
    5. Bay leaf: 1 piece
    6. 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:
    1. Beet: 600 g
    2. Horseradish: 120 g
    3. Vinegar 3%: 80 ml

  • 4

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

    Required ingredients:
    1. Beet: 600 g
    2. Sugar: 20 g
    3. Vegetable oil: 40 ml

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