Beetroot salad with horseradish and cumin. Roasted beetroot salad.
I did buy a jar of the so called stuff, only to find that inside there are cubes of under-cooked beetroot, preserved in the cheapest vinegar there is. No spice. No flavor. Just sourness.
So make this salad at home from now on, using fresh, in season, beets, or even buying the pre-packed ones that are just preserved in their own juice.
It’s simple, easy and tasty, healthy and worthwhile.
- 6-700g beetroot
- 1 spoon grated horseradish
- 1 teaspoon cumin
- 2 spoons oil
- 1 spoon balsamic vinegar
- salt&pepper to taste
Roast the beetroot in a pre-heated oven at 180C for about 45-60 minutes, depending on size until soft and tender. Alternatively boil in a pot with just water.
Leave to cool and peel. Using surgical gloves will prevent your hands from getting a purple colour.
Now, the choice is yours. I presented here in the images 4 ways to cut. Or make your own creation.
Slice them, dice them, cut them into wedges or even grate the beetroot.
Add the oil, the vinegar and the grated horseradish. If you can be bothered, lightly crush the cumin seeds and sprinkle over. Mix well.
Season with salt and pepper to taste, also, adjust the sourness and the hotness (horseradish) to your preferences, I have only posted guidelines here.
If you can wait, leave the beetroot salad overnight (in the fridge is fine) for all the ingredients to get to know each other, the flavor to develop and mellow, it’ll be better.
But, if you just don’t want to wait…Enjoy.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.