Marinated Beetroot with Horseradish

(recipe, Lesley Chamberlain)


  1. 1 lb. (500 grams) beetroot
  2. 6 Tbsp. vinegar
  3. sugar to taste
  4. 1 bay leaf
  5. 6 peppercorns
  6. 2 horseradish roots
  7. oil or sour cream (optional)


  1. Boil the beets in their skins until tender, cool, peel and slice thinly, or use cooked beetroot. Bring the vinegar to the boil with the sugar, bay leaf, peppercorns and enough water to make a marinade to cover the beetroot slices. Grate the horseradish coarsely or cut it in thin slices lengthwise. Arrange the beetroot in layers with a scattering of horseradish between each, pour over the marinade and refrigerate for 1-2 days. To serve, drain the beets and use either alone or coated with a little oil or sour cream. Serve with hot or cold meat.