Beetroots with horseradish is a salad I usually have on Sundays as an addition to lunch. Most of the time it is an addition to fried pork chops and potatoes. It is so delicious that I sometimes make it even on weekdays 🙂
I introduced this salad to my husband a few years ago. He liked it right away and he often tells me that beetroots are one of his favourite dishes in Polish cuisine. My husband is Hungarian, and in Hungary beetroots are not made in the same way as in Poland. In Hungary you can buy marinated beets, but these are sliced and marinated in vinegar.
Ingredients for beetroots with horseradish.
- 150 g cooked beetroots
- 3 teaspoons of horseradish cream
- 1 teaspoon of crystal sugar
- 1 tablespoon of apple cider vinegar or 1 teaspoon of lemon juice
How to make beets with horseradish.
Place the beetroots in a pot, add water, bring it to boil and simmer until tender. Let them cool, peel and grate on a small or medium size mesh grater.
Put the grated beetroots into a bowl. Add sugar, horseradish and apple cider vinegar and mix.
Serve as an addition to dinner. The beetroot goes best with meat dishes such as pork chops, schnitzels, roasted chicken thighs or meatballs.
Good to know when making beets with horseradish.
It is worth cooking the beets the day before they are made. Always cook them in their skin and once cooked and cooled, peel them only then.
I usually grate beetroots on a medium-mesh grater.
I used creamy horseradish to season the beetroots. If you use 100% grated horseradish, be careful with the quantity.
Do you like beetroots? If so, try our recipe for Beetroot buns.