Total Time
Prep 5 mins
Cook 0 mins

This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!

Ingredients Nutrition

  • 1 (810 g) can baby beets, chilled
  • 200 ml sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon water
  • 1 tablespoon chives, snipped


  1. Drain, wash and drain the beetroot.
  2. Cut each in half.
  3. Mix the remaining ingredients together and mix through the beets gently and thouroughly.
Most Helpful

This is great, I served it with a chicken dish that was mustard flavoured, and the coolness of the sour cream and the sweetness of the beetroot was a perfect go together. And it looked wonderful too!

Evie* July 07, 2002

I used freshly roasted beets, chopped into 1/2 inch pieces to make this tremendous salad. The sweet beets were perfectly complimented by the sharp horseradish. I had this dish years ago as a child and had forgotten how much I love it. Now the bottle of horseradish in the back of my refrigerator will be moved to the front, ready to use in this salad on a regular basis. Love it, Jan!

Geema October 12, 2003

What a great salad!
A lovely and different way to serve beetroot, especially on a hot night. Everything just goes together so well and the combination is just wonderful, it also look's very colourful and pretty for serving.
A great salad that I will be serving a lot of over summer.
Thanks Jan.

Tisme April 05, 2012