Repasaláta (Beetroot salad)
This recipe requires preparation in advance!
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!
| Repasaláta (Beetroot salad) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 192 |
| Ready in: | 3 hours 15 minutes |
| Prep. time: | 3 hours 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewOnly ever seen fresh beetroot 4/5 Tonnes of it, out here in The Fens! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 tablespoons of chopped gherkins
- 1 hard boiled egg, chopped
- 2 tablespoons parsley, finely chopped
Method
- Combine the vinegar, sugar, salt, caraway seeds and horseradish.
- Pour over the beetroot and refrigerate for at least 3 hours.
- Drain the beetroot, cut the slices into strips and place in a salad bowl.
- Combine the mayonnaise, capers, gherkins and egg and toss the beetroot with the dressing.
- Sprinkle with parsley and serve.
See also
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