Beetroot Salad with Horseradish (Rote Bete Salat)
Why this recipe works
- Sharp but balanced: White wine vinegar and horseradish give the salad its clean bite, while sugar and sour cream soften the edges.
- Fast assembly: Using cooked, cooled beetroot makes this a no-cook salad that comes together quickly.
- Flexible serving: It works chilled or at room temperature, making it useful for lunches, cold plates and simple side dishes.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Add the horseradish gradually and stop once the dressing tastes bright rather than hot.
- For a sharper salad: Use freshly grated horseradish and add a little more just before serving, as its punch is strongest when fresh.
Timing notes
- Short chilling improves the flavour: A brief rest in the fridge lets the vinegar, onion and horseradish settle into the beetroot.
- Serve chilled or not too cold: The salad is best either lightly chilled or brought close to room temperature so the dressing tastes balanced.
Ingredient notes
- Use cooked beetroot: Cooked and cooled beetroot keeps the texture tender and the preparation quick; avoid pickled beetroot unless you want a sweeter, sharper result.
- Fresh or prepared horseradish: Fresh horseradish gives a cleaner, hotter bite, while prepared horseradish is usually milder and easier to control.
Make-ahead tips
- Make ahead: Prepare the salad a few hours ahead and keep it covered in the fridge, then toss again before serving.
- Do not heat: Serve cold or at room temperature; heating can dull the horseradish and loosen the creamy dressing.
Equipment you'll need
Ingredients
Instructions
- Cut the beetroot into bite-size pieces and thinly slice the red onion. Finely chop the parsley.
- In a mixing bowl, whisk together the white wine vinegar, caster sugar, fine sea salt, black pepper and horseradish until the sugar dissolves. Taste and adjust with a pinch more salt or horseradish if you want it sharper.
- Add the beetroot, red onion and parsley to the bowl and toss until evenly coated. Fold in the sour cream so it lightly streaks through the salad rather than turning it fully creamy.
- Chill for 10 minutes to let the flavours settle, or serve straight away at room temperature. Give it one final toss before serving.
Recipe notes
Tips
- If you are using fresh horseradish, grate it finely and add it gradually, as it can become very hot quickly.
- For a milder onion flavour, soak the sliced red onion in cold water for 5 minutes, then drain well before mixing into the salad.
- This salad tastes best after a short rest, so if you have time, chill it for 20 to 30 minutes and toss again before serving.
Substitutions
- Replace White wine vinegar with Apple cider vinegar for a fruitier tang.
- Replace Sour cream with Greek yogurt for a lighter, slightly tangier finish.
- Replace Caster sugar with Honey for a rounder sweetness.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Stir before serving, as the dressing can settle and the beetroot may release a little liquid.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk
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