Beet Salad with Honey-Horseradish Dressing
- prep time 15 min
- total time 75 min
- serves 6
6 large beets, unpeeled
¼ cup chopped fresh chives
2 Tbsp honey
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp creamed horseradish (or to taste)
1 clove garlic, finely chopped
Salt and pepper
1. In a large saucepan of boiling water, cook the beets until tender. Drop them into cold water to cool them quickly. Drain and peel. Cut into 1-cm (1/2-inch) thick wedges. Set aside.
2. In a large bowl, whisk together all the ingredients. Add the beets and toss well. Season with salt and pepper. Serve warm or at room temperature.
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