Beetroot and horseradish salad

Recipe from: 10/1/1998 12:00:00 AM
Ingredients 7
Servings 4
Time

Ingredients

  • 450
    g
    small beetroots
  • 6
    spring onions
  • 100
    ml
    coriander leaves
  • 1
    lemon
  • 3
    cm
    piece of horseradish
  • 300
    ml
    thick plain yoghurt
  • salt and pepper
 

Method

 
Boil beetroot for about 20 minutes or until tender. Put in cold water and skin. Cut into bite-sized chunks and put into a serving bowl. Trim spring onions and cut across into thin slices. Add to beets with coriander, juice from the lemon, salt and pepper. Peel horseradish and grate into yoghurt. Spoon over beets and turn to coat evenly. Serve 4-6.
 

 

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