This beetroot salad is my version of a dish widely available ready prepared in Finnish stores. It is one of those elements of our Christmas table that is not an established part of the traditional menu, although the salad is widely consumed throughout the year. It is one of my favourites, and something I often prepare for the many gatherings of the local Finnish ladies. It is quick and easy to make, an excellent accompaniment to herrings, cured and smoked fish, and great on open sandwiches.
1kg cooked and peeled beetroots
100g soured cream
1 tsp white wine or cider vinegar
2 – 3 tblsp prepared creamed horseradish
Coarsely ground white pepper
Top and tail the beetroot if necessary. Slice the beetroot then cut into fine strips.
Combine the soured cream, mayonnaise, and vinegar, in a bowl. Add horseradish to taste, as preparations vary in heat. Stir in the beetroot and mix well.
Season to taste with white pepper and salt.
Cover and place in the refrigerator for several hours for the flavours to develop.