Frankfurter, PIckled Beets, and Horseradish Salad



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Jewish cooking has a wonderful thing called khrame, which is horseradish sauce with beets. It is probably this that makes us think of this combination.

6 frankfurters
6 small pickled beets, drained and chopped (see pickled beets recipe here)
2 onions, chopped
2 teaspoons/10ml capers
olive oil
wine vinegar
1/2 teaspoon/2ml finely grated fresh horseradish OR 1 teaspoon/5ml bottled red horseradish
cream to taste
salt and freshly ground pepper

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

Make a dressing with the remaining ingredients. Be sparing with the vinegar as the beets may be tart. 

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. 

Recipe by Clarissa Dickson Wright


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