Beet And Cucumber Salad With Creamy Horseradish Dressing

Beet And Cucumber Salad With Creamy Horseradish Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large beets trimmed

  • ½

    cup sour cream

  • teaspoons Champagne vinegar (or white wine vinegar)

  • 2

    teaspoons prepared white horseradish

  • teaspoons sugar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    bunches watercress tough stems trimmed

  • 2

    tablespoons corn oil

  • 16

    unpeeled ⅓"-thk rounds of

  • English hothouse cucumber


Preheat oven to 400 degrees. Wrap beets in foil. Bake until tender when pierced with fork, about 1 hour 15 minutes. Cool. Peel beets. Cut each beet into 8 rounds. Whisk sour cream, 1 1/2 teaspoons vinegar, horseradish, and sugar in bowl to blend. Season dressing with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately and chill.) Toss watercress with corn oil and remaining 4 teaspoons vinegar in large bowl. Season with salt and pepper. Divide watercress among 4 plates. Overlap beet slices and cucumber slices atop each. Drizzle with dressing and serve. This recipe yields 4 servings.


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