Beetroot salad with horseradish, sour cream and dill

Beetroot salad with horseradish, sour cream and dill

Salat iz svekly s khrenom

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Variations of this salad are made all over Eastern Europe. Be warned that peeling and grating horseradish root might bring tears to your eyes – but it will also clear your sinuses! Fresh horseradish is best for this recipe, but if it is unavailable you can use ready-grated horseradish instead, but it does not have the fiery heat.

Ingredients

Quantity Ingredient
4 medium beetroots
3 tablespoons red wine vinegar, or to taste
pinch ground cinnamon
2-3 tablespoons freshly grated horseradish root, or to taste
125ml sour cream or smetana
1 teaspoon sugar, or to taste
salt
2 tablespoons finely chopped dill (or parsley)

Method

  1. Wash the beetroots well and trim the ends. Place in a saucepan of cold water and bring to the boil. Cover and simmer for about 1 hour or until tender, then drain and set aside until cool enough to handle. Peel and slice thinly. Place in a salad bowl and pour over the vinegar. Add the cinnamon, toss lightly, and leave to marinate for 30 minutes.
  2. Mix the horseradish and sour cream in a small bowl and season with sugar and salt. Pour over the marinated beetroot and garnish with dill.
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