Everyday cooking
Grated beetroot and apple salad
Cooked beetroot is grated and seasoned with apple, vinegar and a little horseradish.
- Total time
- 20 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
This beetroot salad uses already cooked roots, keeping preparation quick. Finely grated beetroot combines readily with apple and a simple oil-and-vinegar dressing. A little horseradish brings heat without overwhelming the earthy flavour. Grate the apple directly into the dressing so its cut surfaces are not exposed for long. The texture is deliberately fine and juicy, suitable alongside potatoes, fish or an open sandwich. The quantities make four small side servings. If the beetroot is pickled rather than plain cooked, adjust the seasoning carefully because its packing liquid already contributes acidity and sometimes sweetness.
Method
Step by step
- 01
Drain beetroot
Remove the beetroot from its packaging and drain well. Keep excess packing liquid out of the salad. Peel away any remaining skin carefully.
- 02
Mix dressing
Mix vinegar, oil, horseradish, salt and pepper in a large bowl. Begin with only 1 tsp horseradish because its strength varies considerably between products.
- 03
Grate apple
Wash, quarter and core the apple. Peel if preferred, then grate on the medium or coarse side directly into the bowl. Mix with the dressing immediately.
- 04
Grate beetroot
Grate the beetroot on the same side. Fold gently through the apple until the colour is evenly distributed. Avoid beating the mixture vigorously; keep it loose and juicy.
- 05
Rest salad
Stand for 10 minutes. Mix again and adjust vinegar, salt or a little extra horseradish. Transfer to a small serving bowl with its accumulated juices.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Cooked and pickled are different
Plain vacuum-packed cooked beetroot usually suits these quantities. Beetroot in vinegar brings acidity and often sugar already. In that case begin without additional vinegar and adjust only after tasting. The apple should retain its own fresh acidity rather than disappearing into an overly sharp dressing.
Grate and season carefully
Beetroot strongly colours hands and some surfaces. A washable board and optional gloves make preparation easier. Add horseradish in small portions because excessive heat is difficult to reverse. Omit it entirely for a milder salad without changing the basic consistency.
Kitchen questions
One more question?
Can I use raw beetroot?
This method is designed for cooked roots. Raw beetroot makes a much firmer salad and needs different preparation, so it is not a direct substitute.
What can replace the apple?
A small firm pear is possible but makes the salad sweeter. A little extra vinegar can balance it; add cautiously.
