| Prep: 15 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 2g | 0.3g | 33g |
| sugars | fibre | protein | salt |
| 25g | 9g | 5g | 0.4g |
Why I Love British Beetroot and Horseradish Salad
Gazing upon a vibrant Beetroot and Horseradish Salad, it’s almost as if I can catch the heady scent of a British summer’s day wafting up from my kitchen in sunny California. The salad’s striking magenta hues, from the bold beetroots and the blush of red wine vinegar, not only add a pop of color to any meal, but also pack an impressive nutritional punch.
A Salad with British Roots
Having spent much of my life exploring the multicultural melting pot of America’s culinary scene, I often find my meals steeped in this global influence. This particular salad, however, hails from the kitchens of rainy Britain. The style of British cooking that led to this Beetroot and Horseradish Salad is simple yet unassumingly dramatic, with the natural vibrant colors and textures of the ingredients very much the stars of the show.
From Wine Country to Your Table
What I’ve also strived to incorporate into this recipe, inspired by the verdant vineyards and farms around my home, is that Californian love of fresh, organic produce. Whether you’re growing your own ingredients or handpicking them at a local farmer’s market, these salad leaves, beetroot and horseradish roots are ingredients that can truly shine when they’re brought to your table at their freshest.
Serving Suggestions
The Beetroot and Horseradish Salad, with its sweet, earthy flavors and a kick of heat from the horseradish, is a versatile dish that can be served alongside a variety of meat-based and vegetarian mains. It pairs particularly well with slow-roasted lamb or a juicy Portobello mushroom burger for a vegetarian delight.
The salad also echoes the earthy sweetness of a traditional roasted beet dish, or the sharp bite of a classic traditional English horseradish sauce, providing a unique fusion of the two. Regardless of how or with what you choose to serve it, I believe this Beetroot and Horseradish Salad will become a beloved addition to your recipe collection, just as it is in mine.
What You’ll Need
- 6 medium-sized fresh beetroots
- 1 tablespoon olive oil
- 1/2 cup freshly grated horseradish
- 1/4 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bunch fresh dill, chopped
- 6 handfuls of mixed salad leaves (such as spinach, rocket, romaine)
Method
Step One
Preheat your oven to 200°C (400°F). Wash the beetroots and place them on a large piece of aluminium foil. Drizzle the beetroots with olive oil and wrap them in the foil. Put them in the oven and roast for about an hour, or until they’re soft and easily pierced with a knife. Let them cool.
Step Two
While the beetroots are cooling, prepare the dressing. In a small bowl, combine the freshly grated horseradish, red wine vinegar, granulated sugar, salt, and ground black pepper. Stir until the sugar is completely dissolved.
Step Three
Peel the cooled beetroots and cut them into thin slices. In a large mixing bowl, combine the beetroot slices with the dressing. Toss gently until all the beets are evenly coated in the dressing.
Step Four
Add the chopped dill to the bowl and give it another, gentle stir.
Step Five
Divide the salad leaves among six plates. Top with the beetroot and horseradish mixture. Serve the salad immediately for the most vibrant and fresh flavours.
