Horseradish Beet Salad Recipes

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

ROASTED BEET SALAD WITH HORSERADISH CREAM DRESSING

Steps:

• Preheat oven to 375.
• Wash and trim beets, but do not peel.
• Place on a large piece of foil and sprinkle with salt and pepper, then fold up in a loose package sealing seams tightly.
• Place foil package on a baking sheet and roast for 1 hour or until beets are tender.
• Let cool, then peel and thinly slice the beets.
• Refrigerate until serving.
• Whip cream until thick but not stiff, fold in sour cream and horseradish and season with salt and pepper.
• Refrigerate until serving.
• To serve, slice onion into thin rings, divide lettuce among serving plates.
• Top with beet slices and onion rings and drizzle with dressing.
• Sprinkle dill on top.

SOUR CREAM AND HORSERADISH BEET SALAD

Steps:

• Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
• Drain and rinse under cold running water to cool.
• Peel and dice.
• Combine next 5 ingredients in a serving bowl.
• Add beets and mix gently but well.
• Refrigerate 1-2 hours.
• Serve sprinkled with parsley or dill.

BEET AND BUTTER LETTUCE SALAD WITH HORSERADISH DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
• Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
• Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.

HORSERADISH BEET SALAD

Steps:

• In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce.

10-MINUTE BEEF-AND-BEET SALAD WITH HORSERADISH DRESSING

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

BEET AND CUCUMBER SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Preheat oven to 400°F. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.)
• Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve.

ROASTED BEET SALAD WITH HORSERADISH VINAIGRETTE

Steps:

• Preheat oven to 400°. Place red beets in one small baking dish and gold beets in another baking dish. Whisk olive oil, thyme, salt, and ¼ tsp pepper in small bowl. Drizzle olive oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beets are very tender, about 10 minutes. Cool to room temperature. Peel; cut into wedges and place in medium bowl. Whisk vegetable oil, vinegar, horseradish, and remaining ¼ tsp pepper in small bowl to blend. Add vinaigrette and walnuts to beets; toss to coat. Mound beet mixture in center of platter. Arrange watercress and prosciutto slices around beets. Sprinkle with chives and serve.

BEET SALAD WITH HORSERADISH AND FRIED CAPERS

Steps:

• Preheat oven to 350 degrees. Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
• Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
• In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.

HORSERADISH BEETS (CHRIN)

Steps:

• In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
• Add horseradish to beets and mix well; refrigerate until ready to serve.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

BEET SALAD

Steps:

• Drain beets, reserving liquid in a 2-cup measuring cup; add enough water to measure 2 cups. Set beets aside. Place beet juice mixture in a large saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add the cold water, onion, horseradish, vinegar and salt. Chill until partially set. , Stir in the celery, olives and reserved beets. Pour into an 8-in. square dish. Chill until firm, about 3 hours. Cut salad into squares. If desired, serve on a lettuce-lined plate and top with a dollop of mayonnaise and an olive.

ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE

Steps:

• Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
• Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
• Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
• On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.