Beetroot salad with horseradish, cranberry & cottage cheese
A crunchy salad with great acidity and punch, a good match for heavy, meat-filled autumn stews. Use different coloured beetroot for an even more beautiful result.
Recipe and photo from Mia Kristensen of CPH Good Food.
Serves: 8 as a side dish
8 medium beetroots (c.800g), peeled
100g dried cranberries
1 tsp salt
c.3 tbsp cider vinegar, or to taste
400g cottage cheese (preferably 5-10% fat)
2 tsps freshly grated horseradish root
salt and pepper
fresh dill fronds to garnish (especially good with lamb & veal)
- Cut the beetroot into very fine julienne using a sharp knife.
- Toss with the cranberries, salt and vinegar. Set aside while you prepare the cottage cheese.
- Mix the cottage cheese with the horseradish, salt and pepper. Garnish the beetroot with the cottage cheese and fresh dill.