Spicy beetroot salad with horseradish
4 servings
15 minutes
The recipe is taken from the book "Cookery".
Calories193.7kcal
Proteins3.4grams
Fats10.4grams
Carbohydrates22.8grams
Beetroot
600
g
Horseradish
120
g
3% vinegar
80
ml
Vegetable oil
40
ml
Sugar
20
g
Lemon zest
2
g
Cinnamon sticks
1
pc
Cloves
1
pc
Bay leaf
1
pc
1
Boil or bake the beetroot wrapped in foil until cooked.
- Beetroot: 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.
- 3% vinegar: 80 ml
- Cloves: 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.
- Beetroot: 600 g
- Horseradish: 120 g
- 3% vinegar: 80 ml
4
Place the pickled beetroot in a salad bowl, sprinkle with sugar, and drizzle with vegetable oil.
- Beetroot: 600 g
- Sugar: 20 g
- Vegetable oil: 40 ml
