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Beetroot salad with dill, horseradish and cottage cheese

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  • Author: Mia Irene Kristensen
  • Total Time: 15 minutes
  • Yield: 4 1x


Fresh and crispy beetroot tossed with tart fruit vinegar, sweet cranberries and topped with creamy cottage cheese, horseradish and dill – a sidedish for the rich autumn dinners!


  • 4 beetroots (400g), peeled
  • 50g dried cranberries
  • ½ tsp salt
  • 2 tbsp apple or cider vinegar
  • 200g cottage cheese
  • 1 tsp horseradish, freshly grated (or to taste)
  • Salt and pepper
  • Plenty of fresh dill to garnish


  1. Cut the beets into julienne using a sharp knife or a mandolin.
  2. Toss with the cranberries, salt and vinegar. Set aside while you prepare the cottage cheese.
  3. Mix the cottage cheese with the horseradish, salt, pepper and garnish the beetroots with the cottage cheese and fresh dill.


Use sea rocket or sampfire as topping instead of dill.

If you’re not fan of horseradish substitute with wholegrain mustard to taste.

  • Prep Time: 15 mins
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