Creamy Beet Salad Recipe

Beet Salad with Creamy Horseradish Dressing

Prep time: 15 minutes (plus time to cook beets)
Makes 4 to 6 servings

Ingredients:

• 4 medium (about 1½ pounds) red beets, cooked, peeled and cut into ½-inch cubes
• ½ recipe Creamy Horseradish Dressing
• Snipped dill for garnish

Cut beets into ¾-inch cubes and place in a medium bowl. Pour dressing over the warm beets and toss to coat evenly. Garnish with dill.

Horseradish Dressing

2/3 cup

• 2 teaspoons red wine vinegar
• 1 teaspoon salt
• ¼ cup olive oil
• 2 tablespoons vegetable oil
• ¼ cup heavy cream
• 2 tablespoon drained prepared horseradish
• Salt and white pepper to taste

Directions:

1. Whisk together in a small bowl salt and vinegar
2. Gradually add oils until well blended
3. Stir in cream and horseradish
4. Taste and add salt and pepper if necessary