Name: Beetroot, dill and horseradish salad
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 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

Beetroot, dill and horseradish salad

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

Serves 6

Prep

15M

Cook

Total

1H 15M

Ingredients

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

Method

Main

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.