Beetroot Salad with Horseradish

Beetroot salad with horseradish is a vividly coloured, sharp and tangy pickle that pleasantly refreshes alongside rich meat dishes.

1. Wash the beetroot and cook it tender in its skin (about 40-50 minutes), then cool it, peel off the skin and grate it.

2. Clean the fresh horseradish and grate it finely.

3. In a bowl mix the vinegar with the sugar, the salt and the caraway seeds until the sugar dissolves.

4. Add the grated beetroot and horseradish and toss thoroughly with the dressing.

5. Pack it into a clean jar and mature it in the fridge for a few hours so the flavours come together.

Tip: Excellent alongside roast meats – it keeps for a few days in the fridge.