Меню

Home / Recipes / Salads / Beetroot Salad with Horseradish

Beetroot Salad with Horseradish

Type: Salads
Servings: 8
Ready in: 30 min.
Calories: Low
It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.

Ingredients

Beetroot 950 g
Horseradish root 150 g
Sugar 50 g
Table vinegar 50 g
Salt to taste
Ground black pepper to taste

 

Stages of cooking

1
Cook the beetroot until ready. Coarsely grate the cooled and peeled beetroot.
2
Rinse and finely grate the horseradish.
3
Combine the beetroot and horseradish, add the salt, sugar, pepper, vinegar and stir well. Serve portioned in little bowls.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

Cod Liver on Toasts
The cod liver is a great compliment to alcoholic beverage due to its high fat content.
Read more
Classic Mimosa
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
Read more
Baked Pumpkin with Millet and Dried Fruits
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare. The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
Read more
Green borsht
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour. Mos
Read more