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.
Recipe and photo from Mia Kristensen of CPH Good Food.
Recipe: Beetroot salad with horseradish, cranberry and cottage cheese.pdf
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)
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.
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