The recipe "salad of beets with sour cream and horseradish":
- 2-3 medium beets with a total weight of about 600 g
- about a quarter of horseradish root
- 4-5 tablespoons of thick oily cream
- 1 teaspoon sugar
- 1 tablespoon of apple cider vinegar
- a pinch of ground cinnamon
Number of servings
The complexity of cooking
Step by step recipe for cooking
Beets good wash and brush, without clearing frompeel and slicing "tail" and "ass", Boil in boiling slightly salted water (water should cover the beets for 1-2 fingers) until tender, about 40 minutes.
Cooked beets, remove from broth, pour over cold water. Cool, peel and cut the flesh into small cubes.
Prepared beets sprinkle with vinegar, sprinkle with cinnamon, stir and place in a bowl.
Horseradish is clear from the rough peel and rub on a large part, a part on a fine grater.
The grated horseradish, add the salt, sugar and sour cream. Mix well and pour the resulting salad dressing. Let the salad stand at room temperature for 15-20 minutes. and serve.