Beethorse

Beethorse

Ćwikla z chrzanem

By
From
Borsch, Vodka and Tears
Makes
1 1/2 cups
Photographer
Bonnie Savage

Beethorse is a perennial addition to zakąski platters at the restaurant. It is a simple and fresh salad that offsets the cured and pickled components that surround it. The delicious juice that runs off after a couple of days is used to cure ocean trout, which is as good a reason as any for making it.

Ingredients

Quantity Ingredient
1 large beetroot
2-3 tablespoons freshly grated horseradish
1/2 lemon, juiced

Method

  1. Peel and coarsely grate the beetroot into a bowl. Stir in the horseradish and lemon juice until well combined. Any leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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