Golden Beet Horseradish Salad

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

I was intending to use red beets for this recipe. However,  a few of these golden beauties were sitting right next to the fresh horseradish. Snatching them up quicker than you can say “beet salad”, the are now competing for tip billing in this recipe.
Also, I’m not a huge fan of red beets. Consequently, I favor the golden variety for its sweeter, less earthy flavor.

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

The dressing is too easy to create. Mix sour cream, freshly grated horseradish, white wine vinegar, and seasoning. Then, toss it with the rest of the ingredients, and the salad is done. The sweet beets and red onions pair perfectly with the creamy spicy dressing. The dressing is also a great alternative to dress up potato salad.

In 20 minutes you have a salad that tastes way more complicated and fancier than it is. I love easy fancy recipes. They make anyone look like a kitchen rock star.

Print

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.

Like this Golden Beet Horseradish Salad? Also, check out some of these other recipes:

CORIANDER ROASTED POTATOES

CREAMY RAMP HORSERADISH NOODLES

CELERY ROOT SOUP WITH HORSERADISH & BACON