Beetroot salad
Cooked beetroot in slices, onion, caraway, horseradish — pickled it keeps for a week.
- Time
- 20 min
- Effort:
- easy
- Season
- autumn, winter
- vegetarian
- vegan
- budget
- batch-cook
Ingredients for 4 portions
500 gbeetroot · cooked
1onions
4 tbspvinegar
3 tbsprapeseed oil
1 tbsphorseradish (jar)
½ tspcaraway seeds
1 tspsugar
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Sulphites
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 140 kcal |
|---|---|
| Protein | 3 g |
| Fat | 7.7 g |
| Carbohydrates | 11.9 g |
| of which sugar | 11.8 g |
| Fibre | 3.6 g |
| Salt | 0.2 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel the beetroot (gloves!) and slice thinly, onion into fine rings.
- 2
Stir the vinegar, oil, horseradish, caraway, sugar and salt together.
- 3
Mix everything and leave for at least 2 hours, better overnight.