Beetroot salad

I make this beet salad quite often, especially when I have a forgotten beet in the fridge or when I'm in the mood for something that lasts for several days. It's not complicated, and I've never worried about it not turning out. Usually, I prepare the beets a day in advance or let them cool while I take care of other things.

Quick Info

Total time: about 2-3 hours (depends on how quickly the beets boil and how long you let them cool)
Preparation time: 15 minutes (after the beets are cooked)
Cooking time: about 1.5-2 hours for the beets
Servings: about 6-8
Difficulty: easy
Recipe type: salad, side dish, suitable for the fridge

Ingredients

1 kg red beets
3 tablespoons horseradish (grated, from a jar or fresh, as preferred)
salt (to taste)
vinegar (to taste)

Instructions

1. Wash the beets well under running water to remove any dirt on the skin.
2. Place the whole beets in a large pot, covered with cold water. Let them boil over medium heat. Do not add anything to the water.
3. The beets are done when a fork easily pierces them. For me, it takes between one and a half to two hours, depending on the size of the pieces.
4. Drain the beets and let them cool enough to handle without burning yourself. It's easier to peel when they're still slightly warm.
5. Peel the beets. I use thin gloves to avoid staining my hands. If you don't have any, it's fine without them, but the color can easily transfer to your fingers.
6. Grate the beets using a large grater and place them in a spacious bowl.
7. Add the horseradish, then salt and vinegar to taste. Start with a little vinegar and taste occasionally.
8. Mix well. Taste and adjust if necessary.
9. Cover the bowl and refrigerate for a few hours, preferably overnight. It's better cold when the flavors have had time to meld.

Why I make this recipe often

It's easy to prepare in advance and keeps well in the fridge for a few days. I haven't found a more practical salad for quick meals or as a side dish for almost any type of meat or cheese. Beets don't spoil quickly, and the flavor intensifies as it sits.

Tips and Variations

Tips

If you have beets of different sizes, check each piece separately while boiling. I always try to choose roots of similar size.
If the beets are very juicy, you can drain a little liquid after grating.
For peeling, gloves are the simplest, but you can do without them, just expect your fingers to get colored.
Do not add all the vinegar at once. Sometimes the beets taste sweeter or more sour, depending on the variety and how much you like vinegar.

Substitutions

If you don’t have fresh horseradish, you can use jarred horseradish.
For a milder flavor, use white wine vinegar or apple cider vinegar.
Fine salt dissolves more easily, but coarse salt works too; just mix well.

Variations

You can add more horseradish if you want a spicier salad.
Some prefer a bit of sugar for balance, but I’ve never added any.
If you like, you can use a small grater for the beets, but it will turn out creamier, not as crunchy.

Serving Ideas

It pairs well with roast meat, on a slice of bread, or as a side dish with fried eggs or an omelet.
You can also use it as a cold salad for a work lunch.

Frequently Asked Questions

How long do you boil beets?
It depends on the size of the beets, but generally 1.5-2 hours. Test with a fork – if it goes in easily, it’s done.

Can I use roasted beets?
Yes, roasted beets work too, but in the original recipe, they are boiled. Roasted beets have a more intense flavor and slightly different texture.

Does the salad need to be refrigerated?
Not necessarily, but after a few hours in the fridge, the taste is better. If you eat it immediately, it might be a bit bland.

Is jarred horseradish good?
Yes, it’s fine if you don’t have fresh. Just be careful with the quantity; some jars are more sour or salty.

Can I freeze it?
I wouldn’t recommend it; the texture won’t be the same after thawing.

Nutritional values (estimated)

One serving (approx. 150g):
Calories: 70-90 kcal
Carbohydrates: 18-20g
Protein: 2g
Fat: under 1g
These values are approximate and can vary depending on how much horseradish or vinegar you add and how sweet the beets are.

Storage and Reheating

The beet salad with horseradish keeps well in the fridge for 3-4 days, covered. It is not reheated; it is served cold. After 4 days, the texture and flavor start to change. If you’ve added enough vinegar, it can last even longer, but I prefer to consume it in the first few days.