Beetroot with Horseradish and Red Onion
4 servings
30 minutes
Beetroot with horseradish and red onion is a vibrant dish of European cuisine that combines the rich sweetness of roasted beetroot with the spicy sharpness of horseradish and the delicate spiciness of red onion. This combination gives the dish depth and expressiveness. The beetroot is roasted until tender, preserving its natural sweetness, then mixed with a marinade of olive oil, balsamic vinegar, salt, and pepper to create a rich flavor bouquet. Historically, such salads were popular in Central and Eastern Europe where the combination of root vegetables with spicy ingredients was considered ideal for winter diets. The dish works well as a side to meat or as a light standalone salad, especially after marinating when all flavors harmoniously unfold.
1
Preheat the oven to 180 degrees. Wrap the beetroot in foil and place it on a baking sheet. Cook in the oven for about 1 hour and 45 minutes until soft. Unwrap and cool.
- Beet: 3 pieces
2
In a small bowl, mix olive oil, vinegar, salt, and pepper. Add finely chopped onion and horseradish. Mix well.
- Olive oil: 0.5 glass
- Balsamic vinegar: 3 tablespoons
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Red onion: 360 g
- Horseradish: 20 g
3
Clean the beetroot and cut it into small cubes. Transfer to a bowl with the onion mixture. Mix well, cover, and leave in the refrigerator for 1 day.
- Beet: 3 pieces