Depending on the recipe, you can add apple, oil, sour cream, and spices when preparing beetroot with horseradish. If you’re making a winter preparation, be sure to tightly seal the salad 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 and either boil or bake it until tender, then cool and peel. Grate both root vegetables finely and mix the beetroot with in a deep bowl.
Prepare the dressing: add lemon juice or vinegar (the acidity will help maintain the color), salt, sugar, and any other ingredients to taste (grated , oil, or sour cream). If desired, you can also add a pinch of black pepper.
Mix the salad thoroughly and serve immediately, or seal it tightly in jars for storage.
Life Hack
- When preparing beetroot with horseradish, you can adjust the proportions according to your taste. For a more pronounced spicy flavor, add more horseradish than indicated in this recipe: instead of 1 kg of beetroot, use 300-400 g (two medium beets) or even 150-200 g (one small beet) for 150 g of horseradish.
- Unlike beetroot, horseradish does not need to be boiled or baked for this salad; it should be used raw to retain its sharpness.
- If desired, you can add mayonnaise, cumin, or cinnamon to the beetroot salad with horseradish.
- To keep the beetroot with horseradish fresh for a long time, simply seal the salad tightly with a lid in a glass jar.
