Roast beetroot, egg and caper salad with dill and horseradish vinaigrette

Roast beetroot, egg and caper salad with dill and horseradish vinaigrette
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, oven time 1 hour, plus cooling

The punch 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.

Nutrition: per serving

Calories
149kcals
Fat
6.8g (1.4g saturated)
Protein
7.3g
Carbohydrates
12.5g (11.4g sugars)
Fibre
4.4g
Salt
0.4g
Calories
149kcals
Fat
6.8g (1.4g saturated)
Protein
7.3g
Carbohydrates
12.5g (11.4g sugars)
Fibre
4.4g
Salt
0.4g

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

  1. 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.
  2. Put the cooked beetroot into a medium bowl with the rinsed capers and chopped fresh dill, then toss together well.
  3. 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.
  4. Spoon the beetroot salad onto a serving plate, then sprinkle with a few more capers and a little more chopped dill.

delicious. tips

  1. This salad would work well served with an oily fish such as grilled mackerel.

  2. Prepare up to 2 hours ahead and keep covered in the fridge until you need it.

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