Author Notes: This salad is full of texture and flavors: creamy, tangy, sweet, crunchy. It’s refreshing on a summer afternoon and a hearty appetizer on a winter night. I love the addition of horseradish – beets and horseradish are perfect partners. This is my own recipe, one that I’ve made several times. You could purchase already-cooked beets and skip the step of cooking them. —adelaide
Serves: 4
Ingredients
-
6
large beets
-
4
ounces walnuts, toasted and chopped
-
4
ounces creme fraiche
-
1
tablespoon grated horseradish
-
1
tablespoon lemon juice
-
1
tablespoon honey
-
2
tablespoons chives, chopped
-
pinches salt/pepper, to taste
Directions
- Place the beets in boiling water (skin on) for 30 minutes or until tender (use a knife to check). Peel the skins. Cut the beets into large dice.
- Gently combine the diced beets with the remaining ingredients. Season with salt and pepper. Serve on small plates as an appetizer.
