Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton. Creamy with a little horseradish bite, this recipe for beetroot salad is incredibly bright and also delicious! Great with cold meats and fish making it perfect to have with leftovers.
- 8 beetroot
- 1 tsp coarse sea salt
- 1 tbsp grated fresh horseradish or prepared horseradish (not creamed)
- 1 cup sour cream
- 1 tbsp finely grated orange rind
- 2 tbsp snipped dill
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1-2 hours
Chilling time 1-2 hours
To cook the beetroot, first cut the tops off, leaving a little stem. Boil in enough salted water to cover for 30-40 minutes or until tender. Alternatively to bake, preheat oven to 180ºC, wrap in foil and bake for 1-1½ hours. Cool slightly, slip off the skins and set aside to cool to room temperature.
Cut the beetroot into thin strips. Combine the remaining ingredients, except the dill, and toss with the beetroot. Cover and chill for at least 1–2 hours to allow the flavours to blend. Just before serving, top with the dill.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.