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.
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 salad keeps things minimal but perfectly balanced in terms of flavour. The cooked beetroot brings a naturally sweet, earthy taste, which pairs wonderfully with the spicy Polish horseradish—a key ingredient that adds a fiery depth to the dish. It’s important to use pure horseradish, not a creamy horseradish sauce, as the stronger flavour complements the beets beautifully. I attach the photo of horseradish I am using for cooking, try to find the similar in Eastern-European shops or check the Polish isle in supermarkets.
To balance the heat, full-fat sour cream adds a creamy richness, making the salad velvety and smooth. A couple of garlic cloves bring in an extra layer of savoury depth, while a pinch of salt and pepper enhances the overall taste.
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.
Beetroot – A Superfood with Incredible Benefits
Beetroot isn’t just delicious—it’s also packed with nutrients. It’s rich in fibre, folate, and antioxidants, which support heart health and digestion. The natural nitrates in beets help lower blood pressure and improve circulation. Plus, if you love natural energy boosters, beetroot is known to enhance stamina, making it a favourite for athletes.
If you choose to bake your beets instead of using pre-cooked ones, roasting them enhances their natural sweetness. Bake them at 200°C (400°F) for around an hour, then let them cool before peeling and grating.
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 tbsp full-fat sour cream
- 1-2 tbsp 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!
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