Lebanese Beet Salad with Horseradish Recipe

Beets and horseradish combine to make a wonderful earthy pair.  This salad is delightful after a day or two of marinating so try to prepare accordingly.

Makes 4 servings.  Prep: 1 hr, largely unattended plus marinating time.

  • 1 lb beets, washed
  • One 2″ piece fresh horseradish, peeled and grated, or 1 tbs prepared
  • Salt and pepper
  • 3 tbs corn, grapeseed or other neutral oil
  • 1 tbs white or red wine vinegar
  • 2 tbs minced fresh chives
Preheat the oven to 375 F.  Put the beets, still wet, in a roasting pan and cover with foil.  Bake until soft, about 45 minutes then remove and allow them to cool before peeling and slicing into 1/2″ rounds.
Whisk together all remaining ingredients except chives, until creamy.  Toss with beets then taste and adjust seasoning.  Cover and refrigerate up to 2 days, garnishing with chives at serving time.

Incoming search terms for the article:

  • lebanese appetizers
Scroll to Top