This salad of cold beets is one of the favorites of Romanians. Beets are tossed with a combination of sweet and sour ingredients that make it a great summer dish or side dish to heavier dishes. Since it’s served cold, it’s also a great side dish option to make ahead.
- 4 Medium sized beets
- 2 tablespoons Freshly grated horseradish
- ⅓ cups Vegetable oil
- ¼ cups White vinegar
- 1 tbsp Sugar
- Salt to taste
- Fresh dill, to garnish
Wash the beets to remove any remaining dirt. Boil beets in their skins for 25 minutes or until tender enough to pierce with a fork. Drain and let the beets cool, then peel them and cut them into small cubes. Add grated horseradish.
In a bowl, combine oil, vinegar, sugar and salt. Whisk together. Add the liquid over the chopped beets and toss to combine. Taste and adjust seasoning if necessary.
Serve cold, garnished with a sprig or two of fresh dill.