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Farm to table

Beets with creamy horseradish dressing

(Joanne Rathe/Globe Staff)
July 29, 2009

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Serves 4

This summer salad of red or golden beets is cool and creamy. If you use red beets, their juices will stain the horseradish mixture a faint pink color. The salad is a fine match with grilled meats and fish.

1 bunch red or golden beets (about 1 1/2 pounds), leaves and stem ends removed
Salt and pepper, to taste
1 tablespoon prepared white horseradish
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoons white vinegar
1. In a large saucepan, combine the beets with water to cover and a large pinch of salt. Bring to a boil, lower the heat, and simmer for 30 to 45 minutes or until the beets are tender when pierced with a skewer.

2. Meanwhile, in a large bowl that will hold all the beets, combine the horseradish, mayonnaise, mustard, vinegar, salt, and pepper.

3. When beets are done, drain them into a colander and run cold tap water on them until they are cool enough to handle. With your fingers, slip off skins.

4. Cut the beets into 1-inch-thick wedges. Add the beets to the dressing. Toss well and taste for seasoning. Add more salt and pepper, if you like. Cover and chill for 30 minutes. Serve cool or at room temperature. Catherine Smart