Repasaláta (Beetroot salad)

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For this Czech recipe you should use fresh beetroot for preference, but if unavailable the pre-cooked vacuum packed sort will do. Do not use pickled beetroot!

Ingredients

• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• ½ teaspoons salt
• ½ teaspoon caraway seeds
• 1 tablespoon horseradish
• 500g beetroot, cooked, peeled and sliced
• 4 tablespoons mayonnaise
• 1 tablespoon capers
• 2 tablespoon chopped gherkins
• 1 hard boiled egg, chopped
• 2 tablespoons parsley, finely chopped

Method

1. Combine the vinegar, sugar, salt, caraway seeds and horseradish.
2. Pour over the beetroot and refrigerate for at least 3 hours.
3. Drain the beetroot, cut the slices into strips and place in a salad bowl.
4. Combine the mayonnaise, capers, gherkins and egg and toss the beetroot with the dressing.
5. Sprinkle with parsley and serve.