Beetroot Salad with Sour Cream

For the beetroot salad with sour cream boil the beet about 45 min. until soft, let cool, peel and coarsely grate.

Mix yogurt sour cream and finely grated horseradish below the beets, season with salt and ground cumin.

Let stand in refrigerator for about 1 hour and serve lukewarm.

Preparation Tip:

Instead of sour cream, you can use mayonnaise for the beetroot salad, tastes just as good.

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