Prep 5 mins
Cook 0 mins
This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!
- 1 (810 g) can baby beets, chilled
- 200 ml sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon water
- 1 tablespoon chives, snipped
- Drain, wash and drain the beetroot.
- Cut each in half.
- Mix the remaining ingredients together and mix through the beets gently and thouroughly.
This is great, I served it with a chicken dish that was mustard flavoured, and the coolness of the sour cream and the sweetness of the beetroot was a perfect go together. And it looked wonderful too!
I used freshly roasted beets, chopped into 1/2 inch pieces to make this tremendous salad. The sweet beets were perfectly complimented by the sharp horseradish. I had this dish years ago as a child and had forgotten how much I love it. Now the bottle of horseradish in the back of my refrigerator will be moved to the front, ready to use in this salad on a regular basis. Love it, Jan!
What a great salad!
A lovely and different way to serve beetroot, especially on a hot night. Everything just goes together so well and the combination is just wonderful, it also look's very colourful and pretty for serving.
A great salad that I will be serving a lot of over summer.