Ingredients for Cooking Beets with Horseradish
- Beets 650 grams (6 small beets)
- White wine vinegar (9%) 3-4 tablespoons
- Sugar 1 tablespoon
- 1/2 teaspoon salt
- Horseradish root 20-25 grams
- Caraway to taste
- Main ingredients: Beet, Horseradish, Sugar
- Portion 3-4
Oven, plate, tablespoon, grater, bowl.
Cooking beets with horseradish:
Step 1: prepare the beets.
Rinse beets properly, do not yet have to clean them. Then you need to cook or bake root vegetables. The main thing is not to watch over so that the beets turn out soft, but not overly, so that they keep their structure well and do not fall apart.
If you bake beets, then find a suitable shape for it, cover it with foil and send it to the preheated 180 degrees the oven. And check out the vegetables. First through 20 minutesthen every 10-25 minutes. The knife should easily fit into the finished beets. If the beets begin to wrinkle too much during the baking process, add a little water to the pan with it.
Cool the finished beets, peel and grate on a medium grater.
Step 2: prepare the marinade.
Mix vinegar with sugar and salt. Boil and mix well.
Step 3: mix the beets with horseradish.
In a bowl, mix the prepared beets with peeled and grated horseradish root. Pour vinegar with sugar and salt, add caraway seeds as desired.
Mix the salad very well and, transferring it to a small glass jar, send it to the refrigerator. After a day, beets with horseradish can be served.
Step 4: serve beets with horseradish.
Beetroot with horseradish is an ideal salad for appetizer. It goes well with meat, fish or poultry dishes. It can be easily prepared in the winter, and it cleanses our body, and the substances contained in horseradish help us maintain immunity. A great combination of taste and good, isn't it ?!
Enjoy your meal!
- You can store the finished salad of beets and horseradish for two weeks in the refrigerator.
- If you wish, you can not rub the beets, but chop them finely. The size of the slices in the salad is a matter of taste.