Depending on the recipe, add apple, oil, sour cream, or spices when preparing beetroot with horseradish. If you’re making this for winter, seal the salad tightly in jars to preserve its sharpness.
Ingredients: cooked or raw beetroot – 1 kg; horseradish root – 150 g; lemon juice or vinegar – 1 tablespoon; sugar – 1 teaspoon; salt – to taste; black pepper – a pinch (optional).
Preparation
Wash the beetroot and either boil or bake it until tender, then cool and peel. Grate both root vegetables finely and mix the beetroot with the horseradish in a deep bowl.
Prepare the dressing: add lemon juice or vinegar (the acidity helps maintain the color), salt, sugar, and any other ingredients to taste (grated horseradish, oil, or sour cream). Add a pinch of black pepper if you like.
Mix the salad thoroughly and serve immediately, or seal it tightly in jars for storage.
Life Hack
- Adjust the proportions to taste. For a spicier salad, use less beetroot per 150 g of horseradish—try 300-400 g (two medium beets) or even 150-200 g (one small beet) instead of 1 kg.
- Unlike beetroot, horseradish does not need to be boiled or baked for this salad; use it raw to retain its sharpness.
- Add mayonnaise, cumin, or cinnamon if you like.
- Seal the salad tightly in a glass jar to keep it fresh for a long time.
