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recipes

Beetroot Salad with Dill and Horseradish Dressing

Sweet, tender and vivid, and easy to eat on a fork, this fresh beetroot salad will star on any buffet table.

Beetroot Salad with Dill and Horseradish Dressing

Preparation Time: 5 mins

Cooking Time: 60 mins

Serves: 8

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Sweet, tender and vivid, and easy to eat on a fork, this fresh beetroot salad will star on any buffet table.

It will even convince those who were never partial to beetroot that they have missed years of enjoyment of this gorgeous root vegetable.

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Ingredients

  • 4-5 large beetroot, or 8 little ones
  • 2 scant quantities of the Dill and Mustard Relish (recipe page...), replacing the mustard with extra horseradish
  • a few chives

There is virtually no preparation for beetroot. They should not be peeled or topped and tailed before cooking.

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Method

  1. Simply wipe or rinse them clean and cover with cold water in a saucepan. Bring to the boil and boil steadily for about an hour. Alternatively, cook them in a microwave - put in a deep bowl with 2cms of water in the bottom and place a lid or pierced cling film on the top.
  2. Cook for about 12 minutes (less time for fewer) and test for doneness. Pierce one with a skewer - it should go into the beet easily if they are cooked. It doesn't matter that the beets bleed into the water at this stage.
  3. Drain and cool a little.
  4. Wear rubber gloves, and over the sink rub off the skins which slither off in a trice. Cut into chunks.
  5. Use the Large Dualit Bowl fitted with its Chopping Blade, put in the beetroot with the Dill and Horseradish Dressing and pulse until the beetroot is chopped but not puréed.
  6. Pile into a bowl of a contrasting strong colour and garnish with snipped chives.