Monday, 16 May 2011
Moosewood Mondays: Punajuurisalaatti
This simple preparation of a condiment-like salad is the perfect accompaniment to your smörgåsbord or seisova pöytä or, you know, buffet. Finnish in origin, this salad is zippy and zingy and earthy at the same time.
You can use prepared horseradish if you need to, but the fresh is so much fun to work with. Just keep it like you do ginger - in the freezer, wrapped in plastic. Then just use your Microplane to grate it fresh into your dishes, no need to even peel it.
Beet and Horseradish Salad
adapted from Sundays at Moosewood Restaurant
3 medium beets, or 6 small- boiled in their jackets and cooled
3 Tbsp plain yogurt
1½-2 Tbsp freshly grated horseradish
¼ tsp each: sugar, kosher salt, fresh black pepper - or to taste
Squeeze lemon juice- to taste
Greens, for serving
Peel and julienne the cooled beets, toss with the rest of the ingredients. Chill to let flavours combine, at least 1 hour.
Serve on a bed of small greens or with herbs.