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This is inspired by a recipe found in my new cookbook Carpathia by Irina Georgescu (Interlink Books, 2020). Completely delicious! I served my little salads with roasted salmon and mustard-dill sauce along with Irina’s Cauliflower au Gratin. It was a meal fit for kings and queens.

  • Ingredients
  • 3/4 tsp. prepared horseradish sauce
  • 1/2 tsp. honey
  • 1 tsp. white wine vinegar
  • 1 Tbsp. olive oil
  • Salt and pepper
  • 1 very large, or 2 small, beets, cooked*
  • Fresh dill, optional garnish

In a medium bowl, stir together horseradish sauce, honey, vinegar, olive oil, salt and pepper. Slice the beets into little sticks. Gently stir the beets into the horseradish mixture until the beets are thoroughly coated. Distribute into two serving dishes and garnish with fresh dill. Serves 2.

*Find out how to cook beets here.