Repasaláta (Beetroot salad)
From Cookipedia
This recipe needs advance preparation!
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
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 tablespoon 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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