Beetroot salad is a salad that I adore. I would eat anytime and with anything, even without anything, just the way it is, straight from the jar. :))
It is a salad that is very easy to make, I don't have much to tell about it, but it is very good and tempting on any festive table , with appetizers or a red and juicy steak . Store very well in airtight jars, in a cool place.
- 4 beetroot roots, suitable in size
- 2 horseradish roots
- salt and pepper
- 1 tablespoon vinegar
- 1 tablespoon oil
Preparation Beetroot salad with horseradish:
Bake the beets in the oven, over medium heat, for about 1 hour, until slightly softened.
- It can be boiled, but it will lose its color and even its taste, in my opinion!
Allow to cool, then clean and grate.
- I like the date on the grater with small meshes, but you can also give the one with large meshes or you can slice it.
The horseradish is cleaned, put on the grater with small eyes and put over the beets.
- The amount of horseradish can vary depending on everyone's preference. It can be put more or less.
Salt and pepper to taste, add the oil mixed with vinegar and mix.
This horseradish beet salad is much better the next day. It can also be prepared by replacing horseradish with cumin.