Beets and horseradish is a perfect pairing and if you add a cream dressing and apples well then it’s just superb. That was my lunch yesterday, a lunch that took me over an hour to eat because of all the interruptions I had to endure such as the constant “mommy, mommy, mommy” or door bells or phone calls. I’m guess I’m lucky my food was a cold salad.
I used golden beets for my salad but regular red beets will do too. I adapted this recipe from one of my mom’s old Swedish cookbooks.
4 small beets, cooked and skinned
1 green apple, peeled and diced
2 red potatoes, cooked and diced
1 tbs capers
1 cup spring mix lettuce
2 tbs Sour cream ( I used tofutti)
2 tbs milk ( I used plain almond milk)
2 tbs olive oil
2 tsp dijn mustard
2 tbs fresh grated horseradish
Salt & pepper to taste
Blend dressing and let it sit in fridge for 10 minutes to develop flavor before serving. Arrange beets, potatoes and apples over spring mix. Sprinkle capers over. Serve with a dollop of dressing.