Spicy Beetroot Salad with Horseradish
Salads • European
Description
Recipe taken from the book 'Cooking Made Easy'.
Ingredients
- Beetroot 20 oz
- Horseradish Leaves 5 oz
- 9% Vinegar 5 fl oz
- Vegetable Oil 0 fl oz
- Sugar 0 oz
- Citrus Zest Mix 0 oz
- Cinnamon 1 piece
- Clove 1 piece
- Bay leaf 1 piece
- Green peppercorns 2 pieces
Step-by-Step Guide
Step 1
Boil or roast the beetroot, wrapped in foil, until cooked through.
Step 2
For the marinade, add cloves, cinnamon, lemon zest, bay leaf, and peppercorns to the vinegar. Bring to a boil, then cool and strain.
Step 3
Peel the beetroot and slice it thinly. Layer the slices in a flat dish, sprinkling grated horseradish between each layer. Pour in the marinade and let it sit for 2–3 hours.
Step 4
Place the marinated beetroot in a salad bowl, sprinkle with sugar, and drizzle with vegetable oil.
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