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Directions for: Beet Salad with Honey-Horseradish Dressing


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.

See more: Summer, Vegetables, Middle Eastern, North American, Side