Frankfurter, Pickled Beetroot and Horseradish Salad


Jewish cooking has a wonderful tracklement called khrame, which is horseradish sauce with beetroot.It is probably this that made me think of this combination.


  • 6 frankfurters
  • 6 small pickled beetroot, drained and chopped
  • 2 onions, chopped
  • 1 dessertspoon capers
  • olive oil
  • wine vinegar
  • ½ tsp finely grated fresh horseradish, or 1 tsp creamed horseradish
  • salt and freshly ground pepper


Put your frankfurters into boiling water, bring back to the boil, remove from the heat and leave for 10 minutes. Drain, chop and place in a bowl with the beetroot, onions and capers.

Make a dressing with the remaining ingredients. Be sparing with the vinegar as the beetroot will be tart. If using fresh horseradish, the most painless way to grate it is in a food processor, but be careful when you remove the lid. Add a little cream to the horseradish before adding it to the dressing if you find it too strong.

Mix the dressing with the frankfurter mixture. Cover and leave overnight before serving.