Beetroot Salad With Horseradish

1. 1

   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.

2. 2

   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.

3. 3

   Serve cold, garnished with a sprig or two of fresh dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.