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






