VEGAN: Beetroot And Radish Salad With Horseradish Dressing

The most delectable dressing drizzled over a colorful and luscious salad.

Here is another salad recipe that you will definitely go crazy about. The colors are just so amazing. I really can’t find the perfect word for it. All I can think of is just leaving it for decoration as it looked so good on the dinning table.

But of course food has to be eaten, not left to rot. And its flavors are like nothing else you will ever try. This is a very good example of how amazing being vegan can be. The freshest, healthiest, most colorful and delicious produce in one platter for you to indulge in. Sound very appetizing right?

The best way to prepare this is to slice as thinly as you possibly can. Preparing this dish with finest with give you great results once you place it on the dining table.

Check out the recipe below.


Beetroot And Radish Salad With Horseradish Dressing

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Ingredients:

100g caster sugar

2 tbsp sea salt

200ml red wine vinegar

2 red beetroots, peeled

2 golden and/or pink beetroots, peeled

150g multi-coloured radishes, very thinly sliced

For the dressing

50ml of the drained beetroot pickling juice (see above)

50ml olive oil

1 tsp sea salt

5cm fresh horseradish root, peeled and finely grated, or a smear of wasabi paste

2 tbsp poppy seeds

For the garnish

30g nibbed pistachio nuts

Seeds of 1⁄2 pomegranate

 

v 007a

 

Instructions:

In a medium saucepan, heat the sugar and salt with the vinegar until dissolved. Then add the whole beetroots and enough water to cover them. Cook over a medium-low heat for 40 minutes or until tender.

Remove the cooked beetroots from the cooking liquid using a slotted spoon and set aside to cool, reserving the liquid. Put half the radish slices in some of the beetroot cooking juices. After half an hour, they will be pink.

Cut the cooled beetroots into fine slices. Arrange some in overlapping layers in the middle of a large, round plate. Arrange the radish slices and remaining beetroot slices in concentric circles around the plate.

Mix the dressing ingredients together and drizzle over the salad. Dot with bright green pistachio nibs and blood-red pomegranate seeds.

 

A very huge thank you to houseandgarden.co.uk for this amazing recipe.