Freaking delicious food that happens to be plant-based.
Russian beet salad with horseradish
Pickled beets, crisp apple, a sharp horseradish crème fraîche, and our Basic Filling. Six servings, no cooking.
A Russian-style salad that gets its colour from pickled beetroot, with a sharp horseradish crème fraîche and a bit of apple for crunch. No cooking — just chop, mix, serve. Holds in the fridge for a day or two; actually gets better as the flavours settle.
Method
Cut the pickled beetroot and apple into small bite-sized cubes.
In a bowl, combine the crème fraîche, mayonnaise, lemon juice, grated horseradish, salt and pepper.
Fold in the Basic Filling, beetroot and apple. Serve chilled or at room temperature.
Notes
- Horseradish mellows in the fridge — if you're making it ahead, add a little extra just before serving.
- Good on rye bread as smørrebrød, or on its own as a lunch salad.
From Anne-Marie's kitchen, translated from the Danish original.
That's it
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