Beet slices in a pungent mustard and horseradish marinade create a sweet and sour salad of vibrant colour.
ingredients
serves 4
6 medium beets, about 1 1/2 lb together, washed and with tops trimmed to 1 inch.
1/2 cup water
1/2 cup cider vinegar
2 level teaspoons freshly grated horseradish
1 level teaspoon Dijon mustard
6 black peppercorns
4 cloves
1 bay leaf
2 scallions, trimmed and chopped
1 level tablespoon chopped fresh dill or fennel fronds
method
1. Put the beets in a large, uncovered saucepan of unsalted boiling water and simmer them for 1 hour 30 minutes, or until tender. Drain and leave to cool. Top and tail and peel the beets. Cut them into slices and arrange the slices in a heatproof dish.
2. Bring the water, vinegar, horseradish, mustard, peppercorns, cloves and bay leaf to the boil. Pour the mixture over the beet slices and leave to cool. Cover and chill in the refrigerator for 2 hours.
3. Just before serving, remove the bay leaf and cloves, and sprinkle the salad with the scallions and dill or fennel.
