New Recipe – Beetroot Salad Cardinal Ippolito

When I was a child I had to eat beetroots very often, if not daily. A doctor said I suffered from anaemia and advised to eat beetroots. This should help against anaemia. No idea if it really helps and if this is still advised in our days – anyway, I do not longer suffer from anaemia …

Though the beetroots were then cooked (very long) and were always a bit mushy I liked them and ate beetroot salad whenever I got it. With grandmother´s tip to serve it with grated horseradish the dish became savoury. I liked this very much. Even as a child – I might have been 10, 11 years – I liked eating hot and spicy dishes. There was then a kind of family-competition among us cousins who was able to eat the most pieces of pickled “Pfefferoni” (green spicy peppers).


Beetroot salad with horseradish is still one of my favourite salads, and my salad is much better than the salad of my childhood. The main reason is that I found out – it was only some years ago – that one can have beetroots raw! Great! Something to bite! Mushy beetroot salad good-bye!

  • Ingredients (serves 2 as a side dish)

  • 1 medium size beetroot (raw)
  • 1/2 blue onion
  • salt, pepper
  • linseed oil
  • balsamic vinegar (best organic quality!)
  • horseradish or hempseed and/or chive and/or parsley to garnish

Wash, peel and grate the beetroot as fine as possible (I do it with the finest julienne grater of the mandolin). Dice onion.

Put it into a bowl, pour oil over it (to taste – I usually take 3-4 tbsp) and mix well.

Add salt and pepper. Let sit for about half an hour. Add balsamic vinegar.

Garnish with grated horseradish or hempseed and serve with baked vegetables Medici gardens.

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