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Ingredients

Yield: 4-6 servings

  • 2 large beetroots, boiled, peeled and diced
  • ½ cup diced dill pickled cucumbers
  • 1 small red onion, finely diced
  • 2 tablespoons grated fresh horseradish
  • 1 teaspoons dill pickle brine (or to taste)
  • 2½ tablespoons unrefined sunflower oil
  • Flaky sea salt, to taste
SaladsGluten FreeVegetarianVeganEasyQuickShabbatEastern Europe

Preparation

Step 1

In a large mixing bowl, combine the diced beets, pickled cucumbers, red onion, and grated horseradish. Season with the dill pickle brine, sunflower oil, and salt. Taste and adjust seasoning.

Step 2

Serve immediately or chilled.

Kapusta by Alissa Timoshkina (Quadrille, $42) Photography © Laura Edwards