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Beet And Cucumber Salad With Creamy Horseradish Dressing


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  • 2 large beets trimmed
  • 1/2 cup sour cream
  • 5 1/2 teaspoons Champagne vinegar (or white wine vinegar)
  • 2 teaspoons prepared white horseradish
  • 1 1/4 teaspoons sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 bunches watercress tough stems trimmed
  • 2 tablespoons corn oil
  • 16 unpeeled 1/3"-thk rounds of
  • English hothouse cucumber


Servings 4


Step 1

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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