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.
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.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.