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Beetroot, dill and horseradish salad

Australian Gourmet Traveller Russian Easter side dish recipe for beetroot, dill and horseradish salad

By Rodney Dunn
  • 15 mins preparation
  • 1 hr cooking plus marinating
  • Serves 6
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Beetroot, dill and horseradish salad


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


  • 1
    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.
  • 2
    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.
  • 3
    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.


If fresh horseradish is unavailable, substitute bottled horseradish.

  • Author: Rodney Dunn