Beetroot salad is a vibrant, flavourful dish that’s incredibly easy to make. Ready in less than 10 minutes, it’s the perfect quick meal or side dish, combining earthy beets with creamy sour cream and a fiery kick of horseradish. Whether you're a busy professional or just want something simple yet satisfying, this beetroot salad is an excellent choice.
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Millions of Reasons Why You Need to Make This Dish
This beetroot salad is a must-try for so many reasons:
- Budget-friendly – Made with just a handful of inexpensive ingredients, it's an affordable way to enjoy a nutritious dish.
- Quick and effortless – No complicated steps, no long prep time—just mix and serve!
- Versatile – Pairs wonderfully with eggs, rye bread, or as a side to meat and grain-based dishes.
- Healthy and nutritious – Packed with vitamins, minerals, and antioxidants, beetroot is fantastic for digestion and overall well-being.
If you love simple, wholesome, and flavour-packed recipes, this salad will quickly become a go-to in your kitchen.
Cooked Beetroot – The Key Ingredient
The star of this salad is cooked beetroot, which makes the dish both convenient and delicious. Pre-cooked beets save time, energy, and effort, making them an ideal ingredient to keep in your fridge. They’re affordable, widely available in grocery stores, and can be used in many dishes—salads, soups, or even as a simple snack.
If you prefer raw beetroot, you can still make this salad. Simply wrap the beets in foil and bake them in the oven at 200°C (400°F) for about an hour until tender. However, using pre-cooked beetroot speeds up the process and reduces electricity costs, making it the more practical choice.
Ingredients – Simple Yet Perfectly Balanced
This beetroot salad is wonderfully affordable and packed with bold, balanced flavours. With just a handful of ingredients, it delivers maximum taste with minimal effort.
Here’s what you’ll need:
- Cooked beetroot – Naturally sweet and earthy, this forms the flavourful base of the salad.
- Polish horseradish – Look for a jar of pure grated horseradish (not horseradish sauce). It’s fiery, sharp, and cuts through the sweetness of the beetroot. Try Eastern European or Polish sections in supermarkets.
- Full-fat sour cream – Rich and creamy, it mellows the horseradish heat and gives the salad a smooth texture.
- Garlic cloves – Just two add depth and a savoury kick.
- Salt and black pepper – Essential to bring everything together and highlight the bold, fresh flavours.
Simple ingredients, no fuss—just great flavour in every bite. And here is the photo of horseradish that I usually use for beetroot salad:
For serving, boiled eggs and rye bread are classic pairings. The eggs provide extra protein and a mild flavour that complements the bold beetroot, while the dark, slightly sour taste of rye bread makes every bite more satisfying. Keeping the salad simple is key—there’s no need for extra ingredients that complicate the flavours.
How to Make Beetroot Salad
Making this beetroot salad couldn’t be easier. Simply grate the cooked beets and squeeze out any excess liquid. Then, mix in horseradish, sour cream, minced garlic, salt, and pepper, and give everything a good stir. That’s it—your salad is ready to serve in under five minutes!
How to Serve Beetroot Salad
This salad is delicious on its own but pairs exceptionally well with other ingredients. Here are a few serving suggestions:
- With boiled eggs – The mild flavour and soft texture of eggs balance the punchy horseradish and earthy beets.
- With rye bread or crusty bread rolls – The hearty, slightly tangy taste of rye enhances the richness of the salad.
- With grains like buckwheat or pasta – This adds more substance, turning the salad into a complete meal.
- As a side dish for beef or roasted meats – The sweetness of beetroot and the sharpness of horseradish contrast beautifully with rich, savoury meats.
5 Useful Tips
- Use vacuum-packed cooked beetroot – It saves time and ensures consistent texture. Avoid pickled beets, as they’ll alter the flavour.
- Grate coarsely, not finely – A coarse grate gives better mouthfeel and holds the sour cream without turning mushy.
- Squeeze out excess liquid – This step is crucial to avoid a watery salad and helps the dressing cling to the beets.
- Choose full-fat sour cream – It gives a creamier finish and balances the heat of the horseradish much better than low-fat versions.
- Add garlic gradually – Fresh garlic can be strong. Start with one clove, taste, and adjust to your liking.
FAQ
1. Can I use raw beetroot instead of cooked?
Yes, you can! Wrap the beets in foil and bake at 200°C (400°F) for 1 hour, then let cool, peel, and grate.
2. Can I substitute sour cream with yoghurt or mayo in this beetroot salad?
You can, but it changes the flavour. Full-fat Greek yoghurt is a decent swap. Avoid mayo—it overwhelms the beetroot.
3. Is this salad beetroot salad suitable for vegetarians?
Yes! It’s completely vegetarian as long as your horseradish doesn’t contain additives like gelatine (check the label).
4. Can I make it spicier?
Absolutely. Just add more horseradish or a pinch of mustard powder for extra heat.
5. Can I freeze beetroot salad?
Not recommended. The texture of sour cream and grated beetroot changes badly after freezing.
Beetroot Salad Recipe
This easy beetroot salad is a quick, flavourful dish made with cooked beets, sour cream, and horseradish. Ready in under 10 minutes!
Ingredients
- 3-4 medium cooked beetroots (1 pack)
- 3 tablespoon full-fat sour cream
- 1-2 tablespoon pure Polish horseradish
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- Boiled eggs and rye bread, for serving
Instructions
- Grate the cooked beetroots and gently squeeze out any excess liquid.
- In a bowl, mix the grated beetroot with sour cream, horseradish, minced garlic, salt, and pepper.
- Stir well until everything is combined.
- Serve immediately with boiled eggs and rye bread. Enjoy!
