Fasting Beetroot Salad with Garlic

Preparation

1. Roasting the Beetroot

Preheat the oven to 200°C (conventional, no fan). Scrub the beetroot well under running water but do not peel — the skin protects the moisture and flavour during roasting. Wrap each beetroot individually in aluminium foil and arrange on a baking tray or directly on the oven rack.

Roast for 55–65 minutes, depending on size. The beetroot is done when a knife slides to the centre without resistance. Carefully open the foil (the steam is very hot!) and leave to cool slightly.

2. Peeling and Slicing

Once cool enough to handle (but still warm), peel by hand — the skin will slip off easily with your fingers or with the help of a kitchen towel. Wear rubber gloves as beetroot stains intensely — the colour is very difficult to remove from skin and clothing.

Slice the peeled beetroot as you prefer:

• Thin rounds — classic look for plated salads
• Strips — mix more easily and absorb the dressing better
• Cubes — rustic, homely look

3. Making the Dressing

In a small bowl, whisk together the apple cider vinegar, oil, finely chopped garlic and salt. If using horseradish, add it directly to the dressing and mix well. Taste the dressing — it should be assertively tart and flavourful as its intensity will be tempered when mixed with the sweet beetroot.

4. Marinating

While the beetroot is still warm (but not scalding), pour over the dressing and toss gently. Warm beetroot absorbs the marinade far better than cold. Cover and leave to marinate at least 15–20 minutes at room temperature, or better still — in the refrigerator for 1–2 hours.

5. Serving

Just before serving, add the fresh chopped dill and toss lightly. Dill is added at the last moment as it loses its aroma if left sitting in the dressing. Serve on a flat plate, garnished with a sprig of fresh dill.

The salad can be served warm (immediately after marinating) or chilled (from the refrigerator) — both are excellent.

Tips

Why roast instead of boil: boiled beetroot leaches some of its flavour and colour into the water. Roasted beetroot retains all its juices, intensifies its sweetness through caramelisation and has a richer, more complex flavour. The difference is noticeable.

Quicker option: if you have no time for roasting, use cooked beetroot (homemade or vacuum-packed — without vinegar in the ingredients). The flavour is milder but the salad is still delicious. Avoid ready-pickled beetroot in vinegar brine — it is already acidic and has a different texture.

Garlic: for a milder garlic flavour, use roasted garlic — take a whole head, cut it crosswise and roast alongside the beetroot for 30 minutes in foil with a drop of oil. Roasted garlic is sweet, creamy and has none of the harshness of raw garlic.

Horseradish: freshly grated horseradish adds heat and gives the salad a traditional Serbian character. If unavailable, substitute with a teaspoon of Dijon mustard — different but equally interesting.

Colour staining: beetroot contains a powerful natural pigment (betacyanin). To minimise staining: work over the sink, use a wooden chopping board, and clean your hands with a little baking soda mixed with dish soap.

Storage: the salad keeps in the refrigerator for up to 4 days — it actually improves with time as the garlic and vinegar penetrate deeper into the beetroot. Do not add the dill in advance — always add it fresh, just before serving.