Finnish beetroot salad

Finnish beetroot salad

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

Creamy with a little horseradish bite, this bright salad is delicious with cold meats and fish – so is perfect to have with leftovers.

Ingredients

Quantity Ingredient
8 beetroots, freshly cooked and peeled
1 teaspoon coarse sea salt
1 tablespoon grated fresh horseradish or prepared horseradish, (not creamed)
1 cup sour cream
1 tablespoon grated orange rind
2 tablespoons dill, snipped

Method

  1. Cut the beetroot into thin strips. Combine the remaining ingredients, except the dill, and toss with the beetroot. Cover and chill for at least 1–2 hours to allow the flavours to blend. Just before serving, top with the dill.

Tip

  • To cook beetroot, first cut the tops off, leaving a little stem. Boil in enough salted water to cover for 30–40 minutes. To bake, wrap in foil and cook in a 180°C oven for 1–1½ hours. Skins will slip off when cooked.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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