Beet salad with Greek yogurt and horseradish

Name: beet salad with Greek yogurt and horseradish
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 800 g beetroot; 50 ml Red wine vinegar; 1 Red onion; 125 ml Greek yogurt 0%; 1 el Kühne horseradish in pot; 5 g fresh parsley

Salad of beetroot, red wine vinegar, onion, Greek yogurt, horseradish and parsley.

Ingredients

Directions

Put the unpeeled beet in a pan and add so much water that they are completely covered. Add the vinegar and possibly salt.
Bring to the boil and let the beet be cooked completely in 50 to 60 minutes. If you can easily poke a knife into a beet, it is done.
Drain the beets and let them cool in about 1 hour. Meanwhile, peel the onion and cut into thin half rings.
Mix in a bowl with the rest of the vinegar. Let alone until use.
Peel the beet and cut into slices of ½ cm. Put in a bowl and mix the onion with the vinegar through the beet slices.
Mix the Greek yogurt with the horseradish. Divide the mixture over the beetroot. Slice the parsley and sprinkle over it.