L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Turkish simit bunTurkish cuisine
Paella dish
Fried flounder with butterFrench cuisine
Paella dish
Irish Colcannon MashIrish cuisine
Paella dish
ShakshukaJewish cuisine
Paella dish
Spanakopita Spinach PieGreek cuisine
Paella dish
Korean Kuksu SoupKorean cuisine
Paella dish
Rum BabaEuropean cuisine
Paella dish
LemonadeEuropean cuisine
Paella dish
Pig Ear SaladChinese cuisine
Paella dish
Spaghetti with lemon pestoItalian cuisine

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
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
Black peppercorns
2 
pc
Cooking steps

  • 1

    Boil or bake the beetroot wrapped in foil until cooked.

    Required ingredients:
    1. 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.

    Required ingredients:
    1. 3% vinegar: 80 ml
    2. Cloves: 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. Beetroot: 600 g
    2. Horseradish: 120 g
    3. 3% vinegar: 80 ml

  • 4

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

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

Similar recipes