Summary

Ingredients

• 2 scoops beetroot, cooked
• 1 tablespoon horseradish, grated, from the glass
• 1 dash olive oil or whatever you prefer
• a bit salt

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Instructions

1. Cut the beetroot into fine julienne, mix with the grated horseradish and the oil. Season everything with salt.
2. The dish can also be served as a side dish or as an intermediate course.