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Beetroot, dill and horseradish salad

You'll need

1.2 kg (about 6) beetroot 2 tsp yellow mustard seeds ½ tsp cumin seeds 125 ml (½ cup) cider vinegar 1 tbsp caster sugar 120 gm (½ cup) sour cream 1 tbsp finely grated fresh horseradish, plus extra for scattering (see note) ½ cup (loosely packed) dill sprigs


  • 01
  • Place beetroot in a large saucepan, cover with cold, salted water, bring to the boil, then reduce heat to medium and simmer until beetroot is tender (about 1 hour). Drain, cool slightly, then peel and thickly slice.
  • 02
  • Meanwhile, combine mustard seeds and cumin in a mortar and, using a pestle, coarsely crush, then combine in a small bowl with vinegar and sugar and stir until sugar dissolves. Pour over beetroot, season to taste with sea salt and freshly ground black pepper and stand for 30 minutes.
  • 03
  • In a small bowl, whisk together sour cream and horseradish and season to taste. Arrange beetroot in a serving dish, scatter dill and extra horseradish over and serve with horseradish cream to the side.
Note If fresh horseradish is unavailable, substitute bottled horseradish.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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