Description
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!
Ingredients
Units
Scale
- 4 beetroots (400g), peeled
- 50g dried cranberries
- 1/2 tsp salt
- 2 tbsp (30 ml) apple or cider vinegar
- 200g cottage cheese
- 1 tsp (5 ml) horseradish, freshly grated (or to taste)
- Salt and pepper
- Plenty of fresh dill to garnish
Instructions
- Cut the beets into julienne using a sharp knife or a mandolin.
- Toss with the cranberries, salt and vinegar. Set aside while you prepare the cottage cheese.
- Mix the cottage cheese with the horseradish, salt, pepper and garnish the beetroots with the cottage cheese and fresh dill.
Notes
- 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
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 90