Gellért salad

by | Aug 9, 2024 | Vegetable dishes

Gellért salad, which pairs beautifully with both meat and fish dishes, is attributed to Károly Gundel. The famous chef operated the restaurant at the Gellért Hotel between 1927 and 1943, and this beetroot salad was one of the hotel’s specialties. Once cooked, the beetroots are marinated overnight in a mixture of vinegar, sugar, and caraway seeds, allowing the flavors to deepen and meld together. The next day, they are tossed in a creamy dressing of mayonnaise, mustard, horseradish, and lemon juice, creating a harmonious blend of flavors.

Gellért salad
Gellért salad – photo: zserbo.com

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beetroot salad Gellért salad mayonnaise prepared horseradish

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

How to make túró at home

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.