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Beetroot Salad with Horseradish
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Description
This cold beetroot salad is a favorite in Romania. The beets are mixed with a combination of sweet and sour ingredients that make it a great summer dish, or an accompaniment to heavier dishes. Since it’s served cold, it also makes a great make-ahead side dish option.
Ingredients
- 4 Medium Beets
- 2 Tablespoons Freshly Grated Horseradish
- ⅓ cups Vegetable Oil
- ¼ cups White Vinegar
- 1 Tablespoon Sugar
- Salt To Taste
- Fresh Dill, For Garnish
Preparation
Wash beets to remove any remaining dirt. Boil beets in their skin for 25 minutes or until soft enough to pierce with a fork. Drain and allow beets to cool, then peel and chop into small cubes. Add grated horseradish.
In a bowl, combine oil, vinegar, sugar and salt. Whisk together. Add the liquid over the chopped beets and toss to mix. Taste and adjust seasoning if necessary.
Serve cold, garnished with a sprig or two of fresh dill.
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