Description
This beetroot and horseradish salad is one of my favorite condiments to add to meals. In my native Romania, it is considered a side dish, but it is typically served in small portions because of the bold flavors of raw beetroot and horseradish. Earthy, tangy, and pleasantly spicy, it pairs beautifully with rich dishes such as stews, roasts, and grilled meats, while also making a vibrant addition to sandwiches and platters. It is best enjoyed fresh, but it can also be stored in a jar in the refrigerator for several days, allowing the flavors to develop even further.
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
- 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).
- Add the salt, apple cider vinegar and extra virgin olive oil, gradually, to your taste.
- 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.