Beet and Horseradish Root Vegetable Salad
A vibrant Eastern European salad of roasted beets and crunchy horseradish root dressed in a tangy vinaigrette. Earthy, sharp, and naturally gluten-free.
- Total time
- 40 min
- Servings
- 4
- Calories
- 165
- Protein
- 3g
Ingredients
- 1.5 lb fresh beets
- ¼ lb fresh horseradish root
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp whole grain mustard
- 2 tbsp fresh dill
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Scrub the beets clean under cold running water, trim the stems and roots, then wrap each beet loosely in aluminum foil. Roast for 25–30 minutes until fork-tender, then unwrap and cool slightly.
- 2
Once cooled enough to handle, peel the beets by rubbing them gently with a paper towel—the skin should slip away easily. Cut into thin matchsticks or 1/4-inch dice, and transfer to a large mixing bowl.
- 3
Peel the horseradish root with a vegetable peeler or sharp knife—work in a well-ventilated area, as the fumes are potent. Grate the horseradish on the fine side of a box grater or use a microplane, then add it immediately to the bowl with the beets to prevent browning.
- 4
In a small bowl, whisk together the apple cider vinegar, whole grain mustard, and olive oil until emulsified. Pour the dressing over the beets and horseradish, then add the chopped fresh dill, sea salt, and black pepper.
- 5
Toss gently but thoroughly until the vegetables are well coated with dressing. Taste and adjust seasoning if needed—add more salt for depth or more vinegar for tang. Let the salad rest at room temperature for 10 minutes to allow flavors to meld before serving.
Tools you’ll need
- Oven
- Aluminum foil
- Vegetable peeler
- Box grater or microplane
- Large mixing bowl
- Small mixing bowl
- Whisk
- Paper towels
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