Beetroot salad

Beetroot salad with horseradish and cumin - A simple and delicious recipe

Preparation time: 10 minutes
Baking time: 45-60 minutes
Total time: 55-70 minutes
Number of servings: 4

If you are looking for a quick, tasty, and healthy dish, beetroot salad is the perfect choice! This recipe is not only easy to make but also full of vibrant flavors and colors, perfect for any meal. The sweet flavor and velvety texture of red beetroot combine perfectly with the spicy horseradish and aromatic cumin, creating a salad that will surely impress.

Ingredients:

- 1-2 red beetroots (about 500g)
- 2 teaspoons grated horseradish (you can use jarred or fresh horseradish)
- 2-3 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic or apple vinegar (to taste)
- Salt, to taste
- 1 teaspoon cumin (optional, for added flavor)

Preparing the beetroots:

1. Start by preheating the oven to 200°C. This is the ideal temperature for roasting beetroots, helping to develop flavors and achieve a great texture.
2. Wash the beetroots well under cold running water, making sure to remove any traces of dirt. You can leave the skin on, as it will help keep the juices inside during roasting.
3. Wrap the beetroots in aluminum foil and place them on a baking tray. Roast the beetroots in the oven for 45-60 minutes, or until a fork easily pierces them. Baking time may vary depending on the size of the beetroots, so check periodically.

Peeling and grating the beetroots:

4. Once the beetroots are roasted, remove them from the oven and let them cool slightly. Then, using a knife, peel off the skin. It will come off easily due to roasting.
5. Use a large grater to grate the beetroots. This will add a pleasant texture to your salad.

Preparing the salad:

6. In a large bowl, add the grated beetroot, grated horseradish, olive oil, vinegar, and salt to taste. Add cumin if desired. This will provide a slightly smoky flavor and a unique aroma.
7. Mix the ingredients well with a wooden spoon or spatula, ensuring that the beetroot is evenly coated with the dressing. Taste and adjust the seasonings to your preferences.

Serving:

8. You can serve the beetroot salad immediately, but it is even better after it has been in the fridge for about an hour. This allows the flavors to meld and become more intense.
9. I recommend serving it on a bed of green salad leaves for a contrast of textures and colors. You can also add some toasted nuts or feta cheese for an extra burst of flavor.

Useful tips:

- If you want to add a touch of sweetness, you can incorporate 1-2 tablespoons of honey or maple syrup.
- Instead of horseradish, you can use Dijon mustard for a different note in the dressing.
- Beetroot salad keeps well in the fridge, so you can prepare a larger batch to enjoy throughout the week.

This beetroot salad with horseradish and cumin is not only a simple recipe but also an excellent source of vitamins and minerals. Perfect as a side dish or appetizer, it will delight your taste buds and bring a splash of color to your plate! Enjoy every bite!