White Radish, Horseradish and Beetroot Salad with Fresh Crab

Name: White Radish, Horseradish and Beetroot Salad with Fresh Crab
Cuisine: Northern Europe
Ingredients: 200 g/7 oz raw beetroot (beets), grated; 300 g/11 oz white radish, peeled and grated; 115 g/4 oz carrots, grated; 30 ml/2 tbsp sour cream; 15 ml/1 tbsp creamed horseradish; 30 ml/2 tbsp mayonnaise; 45 ml/3 tbsp finely chopped fresh dill; 115 g/4 oz white crab meat; grated rind and juice of 1 lemon; 115 g/4 oz small beetroot (beet) leaves; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This is a Westernized version of an Estonian salad, which uses white crab meat instead of the more common herrings. Young and tender beetroot leaves make a crisp bed for the piquant combination of grated vegetables and horseradish topped with sweet, fresh crab.

Ingredients

200 g/7 oz raw beetroot (beets), grated
300 g/11

Europe
Estonia
Fish course
Gluten-free
Pescatarian

Method

Wrap the grated beetroot in a piece of muslin (cheesecloth) and squeeze out as much liquid as possible. Put the beetroot into a large bowl and add the grated white radish and carrots.
Add the sour cream, creamed horseradish and mayonnaise, th

Per portion Energy 154kcal/640kJ; Protein 8.4g; Carbohydrate 9.1g, of which sugars 8.4g; Fat 9.6g, of which saturates 2.2g; Cholesterol 31mg; Calcium 90mg; Fibre 3g; Sodium 281mg.