ReceptnaptárBeetroot salad
Céklasaláta, Hungarian pickled beetroot salad, is a classic of the Hungarian pickle shelf: sweet and sour, a little earthy, with a gentle bite from horseradish. Caraway gives it a distinctive aroma. It is perfect alongside roast meats, breaded cutlets and hearty winter one-pot dishes, and because it keeps well in its marinade, it is worth making a larger batch at once.
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Ingredients
Method
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- Wash the beetroots thoroughly and put them on to cook, unpeeled, in enough water to cover. Cook for about 40-50 minutes until easily pierced with a fork.
- Drain, leave to cool, then peel.
- Slice them thinly, salt them and sprinkle with caraway and grated horseradish.
- Mix the vinegar, water and sugar, warming it slightly to dissolve the sugar.
- Pour it over the beetroot and leave to marinate in the fridge for at least 1 hour before serving.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Boil the beetroot in its skin and do not trim the stalks right back, because the colour leaks out through damaged skin, leaving the beetroot pale and tasteless.
- Wear rubber gloves when peeling, because beetroot stains strongly. The chopping board is easier to scrub clean with lemon juice or salt.
- It can also be cooked in the oven: wrapped in foil, it softens in about an hour at 200 °C (180 °C in a fan oven), and its flavour turns sweeter and more concentrated.
Frequently asked questions
Can I use pre-cooked beetroot?
Yes, vacuum-packed cooked beetroot saves a lot of time, as you skip the boiling step. Treat the marinade in the same way, and leave it to stand for at least an hour so that the flavours can penetrate.
How long does it keep?
It keeps for 5-7 days in the fridge in a sealed jar, in its marinade. Take out portions with a clean spoon, and keep the salad below the liquid at all times.
Similar recipes
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- Salade de betteraves au chèvre (beetroot salad with goat's cheese) · French
- Vinegar Horseradish · Hungarian
- Creamy Milk Horseradish · Hungarian
- Beetroot, garlic and walnut salad · Russian
- Vinaigrette salad (Russian beetroot salad) · Russian
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- Traditional potato salad
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