Beetroot with horseradish

Start by cleaning and scraping your beetroot. It is important to wash it well so that you don't get any sand or other dirt in the final stage.

Cut the beets into smaller pieces and put them in a bowl of water. To prevent it from losing its typical ruby colour, add a little lemon juice to keep the beetroot fresh and beautifully coloured.

Then boil the beets in salted water until tender. You can also add a little sugar to the water to enhance the beet's natural sweetness.

While the beets are boiling, prepare the horseradish. Grate it finely. Here the golden rule applies that the more horseradish, the hotter the result will be. Personally, I prefer a medium hotness.

After cooking, drain the beets and let them cool. When it is already cold, add the grated horseradish, salt and season with wine vinegar.

Finally, mix everything well and serve as a side dish with meat or as a separate tasty and healthy salad.