Warm beetroot salad

Warm beetroot salad

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Beetroot and horseradish complement each other beautifully. This is a simple salad with warm or just-cooled baby beets dressed in a creamy horseradish vinaigrette.

Ingredients

Quantity Ingredient
750g small beetroots, ideally both red and yellow
1 litre water, plus 1 teaspoon salt
a few small rocket leaves, (optional)
sea salt flakes
lemon wedges, to serve

Horseradish vinaigrette:

Quantity Ingredient
2 ablespoons apple cider vinegar
4 tablespoons olive oil
4 tablespoons see method for ingredients
1/2 teaspoon sugar, or to taste
freshly grated horseradish, to taste
chives or fresh flat-leaf parsley, chopped
salt, to taste
freshly ground black pepper, to taste

Method

  1. Rinse and trim the beetroots, cutting off all but 3 cm of the stems and leaving the root tips intact. Cook the beetroots in lightly salted water for 20-35 minutes, or until just soft.
  2. Meanwhile combine the ingredients for the vinaigrette and season to taste.
  3. Drain and allow the boiled beetroots to cool slightly before peeling. Leave the small ones whole and cut the larger ones in half.
  4. Arrange the beetroots on a platter, scatter with a few rocket leaves, season sparingly with sea salt flakes and spoon over the horseradish vinaigrette. Garnish with lemon wedges.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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