Prep 10 mins
Cook 0 mins
In this recipe the beets are grated, then dressed. It calls for cooked beets, so they could be roasted or boiled, your choice. You could also use canned beets, but you would have to cut them up really thin in julienne style.
- 2 cups cooked beets, grated
- 4 tablespoons fresh horseradish, grated (can use prepared horseradish but use about 1/2 the amount)
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons vinegar
- 2 tablespoons salad oil or 2 tablespoons olive oil
- Mix all the ingredients together and chill for 2 hours before serving.
Ok I must have made a mistake! I had 2 roasted beets and one was smaller so I only used about 3 scant tablespoons (maybe even 2 1/2) of prepared horseradish. With my first bite I practically burned my sinuses out! Whew! I'm wondering if I should have used significantly less if using prepared vs. fresh horseradish? I'm really bummed because I was so looking forward to this! I added three garden tomatoes chopped up to the mix to see if it would help mellow. I'll try it again tomorrow and see.
Delicious! I roasted two beets for about 30 minutes in the oven set at 180oC. I had to substitute the horseradish to mustard (they are from the same Brassicaceae family, but I know very different in flavour) it was all I had at home. I could have ate the whole serving myself. Served with BBQ Basting Sauce - Oriental Ginger - Thank you Ice Cool Kitty for posting your recipe
I had some beautiful beets fresh from the farm, both red and white that I cooked and sliced. I made this exactly as posted thereafter and really enjoyed this simple, flavorful salad. Made by a Tasty Tester for ZWT9.