Beetroot and Horseradish Salad

Beetroot is a versatile ingredient full of vitamins, and baking it in the oven enhances its flavors and preserves its vibrant color. Start by preheating the oven to 200 degrees Celsius. Choose medium-sized, fresh beetroot and wash it well under a stream of cold water to remove any impurities. Do not remove the tails, as they help retain the juice of the beetroot during baking. Place the beetroot in a tray covered with aluminum foil to prevent drying out. Let it bake for about 45-60 minutes, or until it becomes tender and a fork easily pierces it.

After the beetroot is baked, take it out of the oven and let it cool slightly before peeling. You can peel it with your hands, and if you don't like getting dirty, use a knife to remove the skin. Once peeled, take a large grater and grate the beetroot, resulting in fine, juicy strips that will add a pleasant texture to your dish.

While the beetroot cools, prepare the horseradish. Choose three pieces of fresh horseradish, peeled and well washed. Use a small grater to obtain a fine paste that will add extra spiciness and flavor. Mix the grated beetroot well with the horseradish, ensuring that the two ingredients are evenly distributed.

Once you have the beetroot and horseradish mixture, it's time to adjust the taste. Add salt, vinegar, and sugar according to your preferences. You can start with a teaspoon of salt, two tablespoons of vinegar, and a tablespoon of sugar, adjusting the proportions to taste. Mix the ingredients well and let the dish sit for 15-20 minutes so that the flavors meld together. This beetroot and horseradish salad is not only a delicious accompaniment to various main courses but also an excellent source of vitamins and minerals, perfect for a healthy diet. Enjoy your meal!

 Ingredients: 2 kg beetroot (you can make more or less beetroot) about 3 horseradish roots of the right size salt, vinegar, sugar to taste

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