Recipe

Creamy Beet Salad

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This recipe was entered in the contest for Your Best Beets
Chef
adelaide's 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...
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.

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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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