Salată de Sfeclă (Romanian Beet Salad)

Romanian Beet Salad

Romanian cuisine is quite diverse due in part to its geographical position in Eastern Europe. It’s cuisine has evolved through influences from many invading nations including Turkey, Russia, Germany, and Hungary. Some of Romania’s traditional dishes include mamaliga (polenta), sarmale (cabbage rolls with rice and minced pork), eggplant salad (salată de vinete), salată de sfeclă (beet salad), and vişinată (a type of cherry liqueur, pronounced vi-she-na-tuh).

Romania is not a rich country, but people take pride in the fact that they are able and willing to offer strangers the best they have and hospitality is often expressed through food.

Preparationabout an hour


  • 1.

    In a preheated oven of 375° bake beets for about 45 minutes. After roasting, remove skin from beets.

  • 2.

    When the beets have cooled, cut into thin slices, sprinkle with vinegar, and store in refrigerator until cold and ready to use.

  • 3.

    Combine olive oil, salt, chives, horseradish, and honey in a bowl and set aside.

  • *


    Arrange chilled beet slices on plates and drizzle with oil mixture. Sprinkle with fresh black pepper to taste.


  • 4 beets, raised, with stems removed
  • 4 teaspoons vinegar
  • 3 Tablespoons olive oil
  • ½ teaspoons Kosher salt
  • 2 Tablespoons chives, chopped
  • 2 Tablespoons fresh horseradish, grated
  • 2 Tablespoons honey
  • pepper