Beet Salad

Beet Salad


  • 6 medium beets with tops
  • 4 teaspoons prepared horseradish
  • 1/4 teaspoon garlic, pressed or minced fine
  • 2 tbsp. red wine or balsamic vinegar
  • 6 tablespoons olive oil
  • salt and pepper to taste
  • 1 tbsp. fresh lemon juice
  • 3 oranges, sectioned, optional
  • 2 tablespoons chopped toasted pecans, optional


Remove beet tops, scrub, and bake in foil at 350 until done, about 1 hour. Set aside and allow to cool enough to handle. Then peel and slice into 1/4" slices. Blanch beet tops in boiling water about 1 minute--until the stems just become tender. Cool in running water or plunge into ice water immediately to stop the cooking process. Drain well and chop roughly. Make dressing: whisk horseradish, garlic, vinegar and lemon juice. Add oil slowly and correct salt and pepper. Combine dressing with beets (and oranges and pecans, if using). Note: The vinaigrette is also good on warm, boiled new potatoes, or on a salad of tomatoes and fennel.

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