Beet & Potato Salad with Creamy Horseradish Dressing

Root Veggies in a Stock Pot

Root Veggies in a Stock Pot

by Cat, Aug 2007 (Photo, right, from Wikipedia – link no longer available)

See also: Root Vegetables (About); Prepared or Lacto-Fermented HorseradishSlow-Roast Beef Brisket

Ever wondered how to dress up leftover brisket (or other roast beef)? This wonderful salad is just the answer. Beef and horseradish have long been comfortable companions; the addition of beets adds color and complexity.

The original calls for prepared horseradish, which basically is horseradish in a vinegar brine. However, it may also contain preservatives and other undesirable additives including HFCS, so I recommend making your own (recipe included after the salad recipe).

Beet & Potato Salad with Creamy Horseradish Dressing

This salad recipe is adapted from Fine Cooking (1). The original serves 4 as a whole meal (to accompany brisket), but I’ve modified it to serve 2 as a meal, or 4 as a side dish.

Ingredients & Equipment:

  • 2 beets, about 2 – 2.5″ in diameter
  • 4 red steamer potatoes
  • Unrefined sea salt
  • 1/4 cup sour cream*
  • 2 tsp drained, homemade prepared or lacto-fermented horseradish, or to taste*
  • 1 1/2 tsp distilled white vinegar or to taste*
  • 1/2 small tart apple
  • 1 Tbsp minced white onion
  • Freshly ground black pepper
  • 1 small fennel bulb
  • 1/4 cup fresh parsley leaves
  • 1 1/2 tsp olive oil
  • 2 saucepans
  • small and medium bowls

* or 1 Tbsp prepared sour-cream horseradish mixed with 4 Tbsp sour cream, plus 1/2 tsp vinegar


  1. Place unpeeled beets in saucepan with enough cold water to cover. Bring to a boil, then simmer until tender, 30 – 45 minutes. Drain and rinse with cold water, then slip off the peels. Slice beets 1/4” thick.
  2. In same way, cook potatoes in salted water until tender, 20 – 25 minutes. Drain and rinse with cold water; then peel and slice 1/4 “ thick.
  3. Meanwhile, make prepared horseradish (see recipe below), unless you have some on hand.
  4. Peel, core, and mince apple. Mince onion. Core and slice fennel very thinly with a mandoline or slicer
  5. In small bowl, whisk sour cream, horseradish and vinegar. Mix in the apple and onion. Season to taste with salt, pepper & vinegar.
  6. In medium bowl, toss fennel and parsley with 1 Tbsp of the dressing, olive oil and salt/pepper to taste.

Assembly or Serving ideas

  • To serve, arrange potatoes and beets on 2 large plates. Sprinkle lightly with salt, and drizzle with some of the dressing. Pile fennel/parsley on top,, and serve with remaining dressing on the side.
  • Fine Cooking (1) suggests serving this salad on top of leftover slices of braised brisket


  1. Fine Cooking recipe:

About Cat

See my 'About' page
This entry was posted in Apple, Pear, Dairy, Fat or oil, Herbs, Root Veggie and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply