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
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Ingredients
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6
large beets
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4 ounces
walnuts, toasted and chopped
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4 ounces
creme fraiche
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1 tablespoon
grated horseradish
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1 tablespoon
lemon juice
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1 tablespoon
honey
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2 tablespoons
chives, chopped
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Pinch
salt/pepper, to taste
Directions
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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.
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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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