Creamy Beet Salad

February 23, 2010
1 Ratings
  • Serves 4
Author Notes

This salad is full of texture and flavors: creamy, tangy, sweet, crunchy. It's refreshing on a summer afternoon and a hearty appetizer on a winter night. I love the addition of horseradish - beets and horseradish are perfect partners. This is my own recipe, one that I've made several times. You could purchase already-cooked beets and skip the step of cooking them. —adelaide

What You'll Need
  • 6 large beets
  • 4 ounces walnuts, toasted and chopped
  • 4 ounces creme fraiche
  • 1 tablespoon grated horseradish
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 tablespoons chives, chopped
  • Pinch salt/pepper, to taste
  1. Place the beets in boiling water (skin on) for 30 minutes or until tender (use a knife to check). Peel the skins. Cut the beets into large dice.
  2. Gently combine the diced beets with the remaining ingredients. Season with salt and pepper. Serve on small plates as an appetizer.
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