This is a recipe I know from my parents. It was one of our favourite salads in my family but to my disappointment, hubby doesn’t like beets too much. I love this salad for its delicious taste but I’m also impressed with the many health benefits associated with beets. Red beets are high in carbohydrates and low in fat and they are good for digestion, blood circulation, kidney disorders, cancer and heart diseases. Also, this salad is perfect for pregnant women as beets are an excellent source of folic acid which helps prevent birth defects. So now that I’ve convinced you how great beets are here’s how you can make beet salad…
Time: 40 min, Prep: 15 min. Cook: 25 min.
Servings: 6-8 servings
Ingredients:
- 4 medium beets (~ 1.5 kg)
- 100 ml oil
- 50-100 ml white vinegar
- 1 Tbsp sugar
- 2 Tbsp freshly grated horseradish
- Salt
Directions:
Wash beets and boil them in their skin for 25 minutes or until they are soft enough to pierce with a fork.
Drain and allow beets to cool, then peel and grate with a hand grater.
Add grated horseradish.
In a bowl, combine the oil, vinegar, sugar and salt. Whisk to combine. Pour over the grated beets and toss to mix. Taste and adjust for seasoning if necessary.
