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If you love beets, beetroot, and horseradish salad is another way to enjoy this healthy delicious vegetable. Best of all, the recipe has only a few simple ingredients and is very easy to make.
Beyond the beetroot, our favorite part of the salad is the addition of horseradish. It gives the salad a spicy kick and makes the deceptively simple salad a very flavorful and memorable side dish.
We were introduced to beetroot salad during a recent visit to Bucharest, Romania. Romanian cuisine features a lot of meat-based dishes. There are many varieties of sausages, slow-cooked roasted pork knuckle, cabbages stuffed with minced meats, and many other beef, lamb, and pork dishes that were standards on Romanian restaurant menus.
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With all of those heavy meat dishes, along with roasted or mashed vegetables and sour cream on the side, something lighter on the plate is a welcome addition.
One of my favorite sides was this cold beetroot salad. This simple dish is tangy and sweet, and also adds beautiful color that makes a plate of meat and potatoes into a feast for the eyes.
In addition to the beautiful color of the beets, the freshly grated horseradish (or jarred in a pinch) in the recipe refreshes the palate and rounds out the flavors of grilled or roasted main dishes.
Since it’s typically served cold, the salad also makes a nice make-ahead alternative to coleslaw and lacks heavy mayonnaise to lighten up your plate.
Here are some additional Eastern European recipes you might enjoy!
- 4 medium beets
- 1/3 Cup (79 ml) vegetable oil (not olive)
- 1/4 Cup (60 ml) white vinegar
- 1 Tbsp (12 g) sugar
- 2 Tbsp (30 g) freshly grated horseradish
- Fresh dill (for garnish)
- Wash beats to remove any remaining dirt.
- Boil beets in their skin for 25 minutes or until they are soft enough to pierce with a fork.
- Drain and allow beets to cool, then peel and chop into small cubes.
- Add grated horseradish.
- In a bowl, combine the oil, vinegar, sugar and salt. Whisk together.
- Add the liquid over the chopped beets and toss to mix.
- Taste and adjust seasoning if necessary.
- Serve cold, garnished with a sprig or two of fresh dill
Short cut: cleaning and peeling fresh beets is a painstaking process. You can drop the prep time significantly by using canned beets. No peeling necessary!
If you can't find fresh horseradish, you can use horseradish from a jar, just cut back on the vinegar as the prepared version is usually contains vinegar already