Recipe for raw beetroot salad with apples
Insalata di barbabietole e mele in salsa rafano
When Italians think of ‘barbabietola rossa di Chioggia’, they are normally feeding cows. This is a great pity, as beetroots from the Chioggia island near Venice look extremely pretty in a salad bowl with the clear red and white stripes.
Children love this dish for the candy striped colours alone, and if you find the taste a little too anonymous, you can always spice it up with some horse radish. That’s how the salad is served in Denmark, where it has become very popular as part of the New Nordic cuisine. If you can’t find horse radish or raw beets in the supermarket, they are very easy to grow. As long as you give them plenty of water.
4 striped beetroots (ordinary beets can also be used)
1 tbsp honey
2 tbsp apple vinegar
3 tbsp olive oil
1 tbsp grated horse radish
Peel the raw beets and slice them thinly using a mandolin or a sharp knife.
Remove the core of the apples and cut or slice it up.
Mix honey with vinegar until the sugar has dissolved.
Add oil and peeled and grated horse radish to taste (It can bring tears to your eyes)
Sprinkle with a little salt.