In addition to being flavorful and aromatic, beet salad is a really healthy dish that has therapeutic properties.

The betalain, which is responsible for the blood-red color of beets, is highly sensitive to boiling and baking, and it is this ingredient that provides beets their anticancer and antioxidant qualities.

Because of this, beets will only be consumed after they are boiled, not when they are ripe, and only when they are still in their skin and have softened enough to pierce with a fork.

Not anymore! Grate the beetroot and add one to three grated horseradish roots after it has boiled. Season with salt, oil, and apple cider vinegar to taste. Pour in a small amount of honey, stir everything up thoroughly, and transfer to a lidded, hermetically sealed jar.

Beet salad keeps its medicinal qualities for up to two weeks when kept in the refrigerator without any issues.

It works well for kidney and urinary disorders, bronchitis, and colds. Beetroot salad with horseradish is a staple on many Romanians’ holiday tables because it improves digestion and guards against a variety of digestive illnesses, including gastritis, dyspepsia, and bloating.