Horseradish Beet Salad

Horseradish Beet Salad @Cara's Cravings

Oh I think we have a problem here. Another bunch of beets in the CSA this week?

This could only play out in one of two ways:

1) You love beets and you make this salad.

2) You don’t love beets and you pass them on to your friend so she can make this salad.

Because let’s be real. You either love ‘em or hate ‘em. There’s very little “like” when it comes to beets. And let’s say you’re in the dislike camp. I’m not gonna be all, “This is the recipe that will change your mind!” Because it might not if you’re set on hating beets. But I just know your beet loving friends will love it.

Let me back up for a minute and tell you where the inspiration for this came from. On a recent GNO at a shmancy restaurant, I ordered the bluefish. Not because I’m partial to bluefish – actually, I’m pretty amenable to most fish. For me it’s more about the preparation and this one boasted smokey shrimp butter and horseradish beets. Truth be told I’d love to recreate both of those but the beets seemed like the better place to start.

And truth be told this is not a recreation of those creamy horseradish beets but rather my own concoction, an evolution around my tastes and whatever happens to be in my pantry. I can’t tell you what made their horseradish creamy (mayo, probably?) but I went with walnuts. ‘Cause when in doubt, go nuts. Go nuts, and don’t waste. That’s why I threw in the beet greens too. Besides, they’re a really tasty, leafy green that might get tossed otherwise.

Try this, and tell me you’re not looking forward to that next batch of beets from your CSA.

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Horseradish Beet Salad

Yield: 3 servings


1 large bunch of beets
3/4 cup raw walnuts
1/2 cup water
3 tablespoons lemon juice
2 tablespoons horseradish
1/4 teaspoon sea salt
1 clove of garlic, minced
1/4 tsp dried dill
1 large scallion, thinly sliced


Preheat oven to 400ºF. Trim the greens from the beets (save them) and scrub the beets clean. Spray sheets of aluminum foil with nonstick cooking spray and wrap the beets tightly. Place on a baking sheet and roast for about 1 hour, until tender. Allow to cool.

In a blender or small food processor, pulse the walnuts until crumbly. Add the water, lemon juice, horseradish, salt, garlic and dill. Process until nearly smooth (it's ok if it still has a bit of texture.)

When the beets are cool enough to handle, rub the skins off and dice. Was the beet greens, trim away the thick stems, and slice thinly. Add to the diced beets. Add just enough of the walnut dressing to coat (you will have some leftover.) Chill for 30 minutes, then stir in scallions.

Cara Lyons,

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