Golden Beet Horseradish Salad

by Lora Wiley-Lennartz
Golden Beet Horseradish Salad
I brought this salad to a river potluck party recently and could not believe how many people complimented me on it. Way too many for as few ingredients there are in this salad or as simple it is to throw together.

My philosophy is everything is better with horseradish, especially freshly grated horseradish. When we are at our weekend place, I have to go a few towns over to a specific market buy it but it’s worth it.

I was intending to use red beets for this recipe but when I picked up the horseradish, sitting right next to it was a few of these golden beauties. I snatched them up quicker than you can say “beet salad”.
Also because I’m not a huge fan of red beets I tend to favor the golden variety for it sweeter, less earthy flavor.

I wanted to preserve the pretty color of the skin so I just rinsed and trimmed the beets and chopped them into small pieces. Sweet red onion rings added more color and flavor. Chives from my garden added more pretty and another pop of flavor.

The dressing is too easy. Mix sour cream, freshly grated horseradish, white wine vinegar, and seasoning Toss it and done. The sweet beets and onions go perfectly with the creamy spicy dressing.

In 20 minutes you have a salad that tastes way more complicated and fancier than it is.

Golden Beet Horseradish Salad


Course Salad
Cuisine American, German
Prep Time 20 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 1 +1/2 lbs golden beets
  • 1 large sweet red onion
  • 1/4 cup chopped chives plus a few stalks for garnish.
  • 1 cup sour cream
  • 2 tablespoons white wine vinegar
  • 3-4 tablespoons freshly grated horseradish depending on your preferred level of heat
  • 1/2 teaspoon sugar
  • kosher salt and freshly ground pepper to taste

Instructions

  1. Wash the beets, trim off both ends and cut away any dark or bruised spots. Cut into small pieces. Cut some slices and set them aside if you want to use them for garnish.
  2. Peel the onion and slice thinly into rings.
  3. In a large bowl, toss together the beets, onion rings and chives.
  4. In a separate bowl, whisk together the sour cream, white wine vinegar, and horseradish.
  5. Mix in the sugar and season with kosher salt and freshly ground pepper to taste.
  6. Coat the beet mixture with the creamy horseradish dressing. Garnish with beet slices chives and serve.

Try this other recipe showcasing the glory of golden beets:

Golden Beet Feta Tarragon Tart in a Whole Wheat Crust

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