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Beetroot and Horseradish Side Salad

It’s fall again, and I’m always interested in delicious and nutritious ways to eat more root vegetables. While beetroot might be probematic when cooked because of the sugar content, in its raw version is a nutritious and vibrant addition to our meals; I mean, look at that color!

I do eat cooked beets occasionally, but I’m happy when I can have it raw. And we all know, while beets look gorgeous – at least the color – they don’t taste that appetizing raw. That’s why I wanted to share with you one of my favorite ways to prepare raw beetroot. Grated, in a salad, mixed with horseradish. I am in Romania now, with my parents, and they have horseradish in the garden, but if you don’t find the fresh root, prepared horseradish would be great too.

This is a very common Romanian side dish, but it’s usually made with pickled beets, which I find way to sour for my taste. Plus, is not freshly grated, which is what I wanted in the first place.

It’s a super simple recipe, easy to adapt to your own taste preference. It goes next to any meat or vegetable platter. You can also put it in a jar, close and let it pickle in the fridge for a couple of days, and then use it as topping for sandwiches or with your eggs.

Beetroot and horseradish side salad with lentil hummus, broccoli and baked chicken

Beetroot and Horseradish Side Salad

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By Claudia Curici Serves: 4
Prep Time: 15 minutes

A delicious and nutritious addition to your meals.

Ingredients

  • 3 small to medium beetroots (you can use red, yellow or a mix), peeled and grated
  • 1 small horseradish root, peeled and grated, or a few tablespoons prepared horseradish (to your teste)
  • salt, extra virgin olive oil and apple cider vinegar to your taste

Instructions

1

Peel and grate the beets and horseradish and mix them in a salad bowl. If you are using grated horseradish taste while you are adding to make sure is not too spicy for you (you can do the same with the fresh one, as some roots can be spicier than others).

2

Add the salt, apple cider vinegar and extra virgin olive oil, gradually, to your taste.

3

Serve as a side salad. You can also put it in a jar and let it pickle in the fridge for a couple of days.

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