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Beet Salad with Creamy Horseradish Dressing
Prep: 5 min Servings: 4by trisha brooke6 recipes>A sweet and tart salad ! Beautiful , delicious, and surprisingly well received, even by people who claim to dislike beets! Ingredients
- 5-6 medium sized beets, greens and stems removed (save for other uses)
- 2-3 Tbsp. horseradish (prepared)
- 1/4 cup light cream
- 2 Tbsp. Sherry vinegar
- Salt
Directions
- Peel beets and cut into large dice. Bring 3 cups of water to boil in medium saucepan. Add 1 tbsp. salt. Add diced beets, cover , and cook till crisp tender.
- Quickly drain and immerse in cool water to stop cooking process.
- In a small bow combine the horseradish, cream, and sherry vinegar and 1/2 tsp. salt. Whisk to blend.
- In a medium bowl toss beets with dressing. Taste to adjust seasoning. Refrigerate for an hour or till well chilled. Serve.
- Makes 4 small servings or lunch for hungry people.
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