Ingredients
- 400g beetroot
- 4 Tbsp grated fresh horseradish or bottled
- 2 Tbsp lemon or red wine vinegar
- 200ml natural yoghurt
- Salt and freshly ground pepper
- 1 tsp fresh dill, roughly chopped
BEETROOT SALAD Serves 4
Method
- Begin by cooking the beetroot
- Remove the tops of the beetroot but leave about a couple of centimetres to prevent them bleeding
- Wash thoroughly and place into a large enough pot to completely submerge the beetroots with cold water
- Add a little salt and cook until tender (approx
- 30 minutes)
- Drain and cool, when cool enough to handle peel away the skin and cut into 2cm dice
- Mix with horseradish, lemon or vinegar and yoghurt
- Season to taste and add the dill
- This would be great served with smoked fish
Comments
Thanks to McArthurs Berry Farm for providing the beetroot used in the demonstration
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