Preparation
- Cut the beetroot into small cubes or grate coarsely; it is best to wear disposable gloves, as it stains heavily. Dice the apple and slice the onion.
- Mix the yoghurt with the mayonnaise, lemon juice, sugar, salt and pepper and season to a piquant taste.
- Gently combine the dressing with the beetroot, apple and onion. Add the horseradish and stir in.
- Leave to infuse in the fridge for about 30 minutes, then taste again. Scatter over the walnuts just before serving.
Drink with it
White wine · excellent match
Grüner Veltliner or off-dry Riesling
The peppery note of Veltliner picks up the horseradish, the acidity suits yoghurt and lemon, and with the Riesling a little residual sugar catches the sweetness of beetroot and apple.
Which wine pairs with food? A simple approach to choosingVodka · excellent match
Clear vodka, ice cold and neat in a small glass
Beetroot with horseradish is a fixture alongside ice-cold vodka as zakuski (in Poland ćwikła): the clear, cold sip clears the yoghurt and walnut from the palate, and the horseradish heat and the vodka freshen each other.
What Is Vodka? Raw Materials, Flavor, and CocktailsRosé · good match
Dry rosé from Spätburgunder (Pinot Noir)
Red fruit and fresh acidity accompany the earthy sweetness of the beetroot without fighting the dressing.
Pale lager · good match
Pils or Helles, cold
Carbonation and a light bitterness cut through the yoghurt and walnut without competing with the sweetness of the beetroot.
Pils or Helles: What's the Difference?