Roast beetroot, egg and caper salad with dill and horseradish vinaigrette
- Published: 23 Sep 16
- Updated: 23 Apr 24
The punchy flavour of fresh horseradish works particularly well with sweet, earthy beetroot and boiled eggs. Serve this Scandinavian-style salad as a sophisticated dinner party side dish.
Ingredients
- 1kg medium-size fresh beetroot, peeled and cut into 2cm dice
- 1 tbsp olive oil
- 1 tbsp small capers, rinsed and drained, plus extra to garnish
- ½ small bunch fresh dill, roughly chopped, plus extra to garnish
- 4 tsp red wine vinegar
- 1-2 tbsp finely grated fresh horseradish, depending on taste
- ¼ tsp caster sugar
- 1 tbsp extra-virgin olive oil
- 3 hardboiled eggs, chopped into 1cm pieces
Method
- Heat the oven to 190°C/170°C fan/gas 5. Toss together the diced beetroot, olive oil and some salt and black pepper in a roasting tin, cover with foil, then roast for 1 hour or until tender. Remove and leave to cool.
- Put the cooked beetroot into a medium bowl with the rinsed capers and chopped fresh dill, then toss together well.
- Whisk the red wine vinegar, grated horseradish, sugar and extra-virgin olive oil with salt and pepper. Stir into the beetroot, mix gently with the chopped eggs, then set aside at room temperature for 1 hour if you wish.
- Spoon the beetroot salad onto a serving plate, then sprinkle with a few more capers and a little more chopped dill.
- Recipe from August 2016 Issue
Nutrition
- Calories
- 149kcals
- Fat
- 6.8g (1.4g saturated)
- Protein
- 7.3g
- Carbohydrates
- 12.5g (11.4g sugars)
- Fibre
- 4.4g
- Salt
- 0.4g
delicious. tips
This salad would work well served with an oily fish such as grilled mackerel.
Prepare up to 2 hours ahead and keep covered in the fridge until you need it.
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