Frankfurter, Pickled Beetroot and Horseradish Salad

Name: Frankfurter, Pickled Beetroot and Horseradish Salad
Cuisine: United Kingdom
Ingredients: ½ tsp finely grated fresh horseradish, or 1 tsp creamed horseradish; salt and freshly ground pepper; wine vinegar; ½ tsp finely grated fresh horseradish, or 1 tsp creamed horseradish; salt and freshly ground pepper; 6 frankfurters; 1 dessertspoon capers; olive oil; 6 small pickled beetroot, drained and chopped; 2 onions, chopped

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

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.

Ingredients

6 frankfurters
6 small pickled beetroot, drained and chopped
2 onions, chopped

Europe
United Kingdom
Main course
Gluten-free

Method

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