Cold Pork and Beetroot Salad

    1 hour 5 minutes

    This is a very traditional Dutch salad sometimes called "Hussar's salad." You can also use beef or veal instead of the pork.


    Washington, United States
    2 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 750g pork fillet
    • 1 beetroot
    • 250g new potatoes
    • 4 dill pickles, thickly sliced
    • 1 onion, peeled and chopped
    • 4 radishes, sliced
    • 2 hardboiled eggs, chopped
    • 1/3 cup olive oil
    • 1/3 cup vinegar
    • 1/2 cup mayonnaise
    • 2 tomatoes, cut into wedges

    Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C.
    2. Grease a roasting tin with the vegetable oil, add the pork and roast for about 25 minutes or until cooked through. Turn the pork once or twice during cooking. (You can also use leftover roast pork or even beef). Slice the pork.
    3. Boil the beetroot for 20 minutes or until tender, then drain, cool, peel and chop into cubes.
    4. Cook the potatoes in boiling water until tender, drain, cool, peel and quarter.
    5. Place the pork, beetroot and potatoes in a large bowl with the dill pickles, onion, radish and chopped eggs.
    6. Combine the olive oil and vinegar, season with salt and pepper to taste, pour over the salad and mix gently. Stir in the mayonnaise, then garnish with tomatoes.

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