Swiss Beetroot Salad (Randensalat) — with Cooked Beetroot, Apple and Horseradish
Yvonne Ammann VeganCooked beetroot sliced or diced, a tart apple grated, a small onion chopped. Dressing of vinegar, oil, mustard, horseradish and caraway. Toss and let stand at least 30 minutes — beetroot salad improves daily. Vacuum-packed cooked beetroot saves an hour.
Beetroot salad belongs to a Swiss winter like lamb's lettuce — and it is the salad that only improves the longer it sits. The trick is the apple: grated tartness and sweetness against the beetroot's earthiness. With vacuum-packed cooked beetroot from Migros or Coop, it takes 15 minutes and keeps three days.
Ingredients
- 500 g Beetroot (cooked)
- 1 piece Apple (tart)
- 1 piece Onion (small)
Dressing
- 3 tbsp Cider vinegar
- 3 tbsp Rapeseed oil
- 1 tsp Mustard
- 1 tsp Horseradish (from a jar)
- ½ tsp Caraway seeds
- ½ tsp Salt
- Pepper
- ½ bunch Chives
Method
- 1
Cut the beetroot
Peel the beetroot if needed and cut into thin slices, batons or cubes. Ideally on a board that can turn red, with disposable gloves or a plastic bag over your hand.
- 2
Apple and onion
Coarsely grate the apple with its skin, finely chop the onion. Add both to the beetroot.
- 3
Dressing
Whisk the vinegar, mustard, horseradish, caraway, salt and pepper, then beat in the oil.
- 4
Marinate
Pour the dressing over the beetroot, toss and let stand at least 30 minutes, ideally two hours. Scatter with chives.
Tips
- Cooking raw beetroot yourself: unpeeled in water for 45 to 60 minutes until a knife slides in easily. The skin then rubs off with your fingers. Worth it when you get farm beetroot in winter.
- Red fingers: rub with lemon juice or vinegar, then wash. Same for the board.
- With 100 g feta and walnuts, beetroot salad becomes a light supper. With a spoonful of yoghurt in the dressing it turns pink and milder — children take to it more readily.
What can I substitute?
Horseradish supplies the heat that suits beetroot. Without it the salad is milder, but no worse.
Lemon makes it fresher. Balsamic works too — then only 2 tbsp, it is sweeter.
Milder. Add spring onion rings only just before serving.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How long does beetroot salad keep?
Three to four days in the fridge, and it improves each day. Which is why double the amount is worth it — it is the side for three evenings.
Can I use raw beetroot for the salad?
Yes, finely grated like carrot salad. It comes out crunchier and earthier and needs a little more vinegar and an hour to marinate. Cooked is softer and sweeter — both are good.
What goes with beetroot salad?
Anything hearty: Fleischkäse, meat patties, bratwurst, pork roast. With feta, walnuts and bread a supper in itself. On a winter salad platter next to lamb's lettuce and carrot salad.
When is beetroot in season?
Fresh from July to November, from store until March. Vacuum-packed cooked beetroot is at Migros and Coop all year for about 2 CHF — the salad then costs under 1 CHF per person.
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