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Beetroot salad with feta and horseradish sauce

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Ingredients for 2 servings:

  • 2 beetroot bulbs
  • ½ pack of feta cheese
  • 2 tsp horseradish from the jar
  • 3 tbsp olive oil
  • 3 tbsp cream
  • 1 tbsp balsamic vinegar
  • ½ tsp caraway powder
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

autumnal and very simple

Boil the beets in plenty of water for 20-35 minutes, depending on their size. Crumble the feta cheese and set aside. Prepare a sauce with the remaining ingredients. Let the beets cool slightly, then peel and grate them, preferably wearing disposable gloves. Mix with the sauce. Let them rest for a while and sprinkle the feta crumbs over the beets before serving. Tip: If you find the taste of beets on their own too intense, use just a small beetroot and add the mixture to a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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