Description
A vibrant and tangy beet salad topped with a zesty horseradish dressing, perfect for a refreshing side dish or appetizer.
Ingredients
Scale
- 4 medium beets, roasted and diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh horseradish, grated
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Let them cool, then peel and dice.
- In a large bowl, combine the roasted beets, red onion, and feta cheese.
- In a small bowl, whisk together the grated horseradish, olive oil, apple cider vinegar, salt, and pepper until well combined.
- Drizzle the horseradish dressing over the beet mixture and toss gently to combine.
- Serve the salad chilled or at room temperature, garnished with fresh parsley.
Notes
- You can substitute fresh horseradish with prepared horseradish if desired.
- Add nuts like walnuts or pecans for extra crunch.
- This salad can be made a day in advance; the flavors deepen as they marinate.
- Prep Time: 15
- Cook Time: 60
- Category: Salad
- Cuisine: American
Keywords: beet salad, horseradish dressing, roasted beet salad, healthy salad recipe, vegetarian salad