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

Name: Roast beetroot, egg and caper salad with dill and horseradish vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: British recipes
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

Published: 23 Sep 16
Updated: 23 Apr 24

Test kitchen approved

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.

Serves 6
Hands-on time 25 min, oven time 1 hour, plus cooling

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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

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

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

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