Biltong Salad with Charred Beets & Horseradish
Tender sliced biltong meets earthy roasted beets and peppery arugula, finished with a sharp horseradish-cream dressing. A South African twist on beef salad—bold, savory, and restaurant-worthy in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 18g
elegantfreshsouth-africanbeeftendercrispyweeknightdate-night
Ingredients
- 6 oz biltong, sliced thin
- 5 oz arugula
- 10 oz beets, roasted or canned, cut into wedges
- ¼ medium red onion, thinly sliced
- ¼ cup sour cream
- 2 tbsp fresh horseradish, grated (or 1 tbsp jarred)
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- 1
Whisk sour cream, grated horseradish, lemon juice, and 1 tbsp olive oil in a small bowl until smooth. Season with salt and black pepper to taste.
- 2
Toss arugula with remaining 1 tbsp olive oil and a pinch of salt in a large bowl.
- 3
Divide arugula among four plates. Top each with beets, sliced biltong, and red onion.
- 4
Drizzle horseradish dressing over each salad. Serve immediately.
Tools you’ll need
- small mixing bowl
- whisk
- large salad bowl
- 4 serving plates
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