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Boiled Beetroot, Burrata and Horseradish Salad

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Ingredients

Adjust Servings:
500 g Beetroot
1 head Burrata
3 tbsp Horseradish finely grated
3 tbsp Lemon juice
1 lemon's Lemon zest
9 tbsp Extra virgin olive oil
2 tsp Honey or less, depending on how sweet beetroot is
to taste Salt
to taste Grounded black pepper

Boiled Beetroot, Burrata and Horseradish Salad

Features:
  • Gluten-Free
  • Vegetarian
  • 15 minут
  • Serves 2
  • Easy

Ingredients

Directions

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This is a very refreshing salad, with a rich and sour-sweet dressing, sweet beetroot and creamy burrata. Lemon zest and fresh finely grated horseradish make the salad spicy with a flavorful South note. The salad was so delicious I closed my eyes when tried it.

I shared this recipe on my Facebook page, but I believe it’s worth being on this website, too. By the way, salads with boiled beetroot are perfect for a cold season, so the recipe is just in time.

Enjoy!

P.S. About various ways on how to cook beetroot so it saves its bright color and nutritional elements, read in the SECRETS section here.

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Steps

1
Done
1 hour

Boil beetroot

Boil or bake the beetroot. Let chill.

2
Done

Dressing

Combine together lemon juice, honey, and olive oil. Season with salt and pepper.

3
Done

Vegetables

Cut the beetroot into 5mm thick slices. Add 1/3 of the dressing, stir and let stand for 10 min.

4
Done

Serve

Arrange the beetroot on a large platter or a flat plate. Coarsely crumble burrata on top, drizzle with the remaining dressing, sprinkle with fresh horseradish and lemon zest. Season with salt and pepper, if needed.
Enjoy!

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