Beets, parsley and horseradish are a perfect pairing for a spring salad. The horseradish and parsley are staples on the Passover seder table and are a perfect accompaniment to the beets.
You can make this dish with fresh beets that you roast or boil or use canned beets (not pickled). Adjust the amount of horseradish to your liking. This is not a hot & spicy due to the horseradish. The horseradish just lends it’s heat enough to flavor the beets.
*Melissa’s makes steamed beets that are vacuum-sealed. They are always perfectly cooked and a great substitute if you don’t want to cook your own beets. You can find them in the produce section of some grocery stores.
Beet Salad with Horseradish
4 medium beets, cooked or 3 jars sliced beets (not pickled)*
4 teaspoons white wine or apple cider vinegar
1 teaspoon sugar
salt to taste
1/4 teaspoon ground cloves
2 teaspoons oil
4 teaspoons prepared gluten-free horseradish
2-4 teaspoons chopped fresh parsley
Cook beets or purchase pre-cooked beets. If cooking beets, wash well (don’t pierce skin) and cover with water in a pan. Bring to a boil and then turn down heat to a simmer. Cover pan and simmer over low heat for 30-40 minutes or until tender. Remove from water and let cool. Run under cold water and slip off skins.
Slice beets. In a small bowl, whisk vinegar, sugar, salt, cloves and oil. Stir in horseradish. Place beets in a bowl and cover with dressing. Stir to make sure all beets are covered in dressing. Sprinkle parsley as a garnish.