Salads
Burokėlių Salotos su Krienais
Ingredients
- 4 Medium beetroots, cooked and peeled
- 2 tbsp (30g) Grated fresh horseradish (or prepared horseradish)
- 2 tbsp (30g) Sour cream (or plant-based alternative)
- 1 tbsp (15g) White wine vinegar
- 1 tsp (4g) Sugar
- Salt, to taste
- Fresh dill, to garnish
Method
- Coarsely grate the cooked beetroots into a bowl.
- Stir the horseradish, sour cream, vinegar, sugar, and a pinch of salt together until smooth.
- Fold the dressing through the grated beetroot until evenly coated.
- Taste and adjust the vinegar or sugar for balance.
- Chill for 15 minutes, then garnish with dill before serving.
Introduction: Beetroot and horseradish both grow readily in Lithuania's cool climate, and pairing the two — sweet and fiery — is a classic combination on the country's cold table, especially around Easter.
Cultural Background: Beetroot and horseradish both grow readily in Lithuania's cool climate, and pairing the two — sweet and fiery — is a classic combination on the country's cold table, especially around Easter.
Tips: Wear gloves or work near an open window when grating fresh horseradish — the fumes are strong and can make your eyes water.
Variations: Leave out the sour cream and add extra vinegar for a sharper, vegan version; some cooks stir in a spoonful of grated apple for sweetness.
Nutrition: Approx. 90 kcal, 2g protein, 3g fat, 13g carbohydrates per serving.
FAQs:
Q: How strong should the horseradish flavour be?
A: Sharp but not overwhelming — start with 2 tablespoons and add more to taste, since fresh horseradish varies a lot in strength.
Q: Can I use pre-cooked vacuum-packed beetroot?
A: Yes, it works well and saves time; just avoid pickled beetroot, which has too much vinegar of its own already.
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