“Laying Down Those Funky Beets”: Beet Salad with Horseradish

Beet Salad ~AStackofDishes.com“Sometimes when I’m in a restaurant, I’ll order a beet salad just so that when the waiter serves them to me I can say:  Thanks man for laying down those funky beets! …………………….and I don’t even like beets…”

One of the best parts of this past Mother’s Day was to simply just kick back and hang out with my kids. When they were younger I used to refer to them as The Flying Wallendas. This was on account of their non stop acrobatics and general all around goofiness. They bickered and whined about each other during those young years {and occasionally still do}, but the truth is they are a pretty tight bunch. All these years later it warms the cockles of my heart to see the love they have for each other.

They’ve always been a gaggle of comedians. Honestly, the whole family is really. For instance, my Mother just started a blog about her quilting {she’s a legend it these parts and now teaches}. Her tag line is “I’m gonna keep you in stitches!” OK, OK, so I’m the one who bestowed this line upon her- but after a few minutes of knowing her, you would agree that this tag line suits her perfectly.

It was Saturday night, as we lay strewn about on my Mother’s couches watching comedy TV, when a comedian delivered the above joke. Olivia thought it hilarious (me too)- and so here you go my dears- I’m laying upon you my funky beets!


Olivia's Funky Beet Salad with Horseradish
I used a mix of golden and ruby beets- but you can stick to one variety if you prefer. Make the effort to track down fresh horseradish. The piquant flavor adds a bright sparkle that is worth it.
114 calories
10 g
2 g
8 g
3 g
1 g
124 g
134 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 114
Calories from Fat 66
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
Sodium 134mg
Total Carbohydrates 10g
Dietary Fiber 2g
Sugars 7g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 medium sized ruby beets
  2. 2 medium sized golden beets
  3. 1 shallot, sliced very thinly
  4. 1 clove garlic, minced
  5. 2 tablespoons olive oil
  6. 1 tablespoon lemon juice
  7. pinch salt
  8. 12-15 dill fronds
  9. 1/2 cup creme fraiche
  10. small knob of fresh horseradish
  1. Wash the beets of any grit.
  2. Add an inch of water to a medium sized saucepan and bring to a boil over high heat.
  3. Add the beets- whole and unpeeled- and steam over medium/high heat until fork tender. Depending on size, about 20 minutes, add more water if necessary. Remove from the heat and allow to cool- may be done ahead of time.
  4. In a medium sized bowl, combine: garlic, oil, lemon juice, and salt.
  5. When the beets are cool, peel skins and slice into small chunks or dice.
  6. Divide the creme fraiche evenly between 4 plates. Arrange the beets, then add the shallots and dill.
  7. Drizzle with dressing, and finish off with freshly grated horseradish.
  1. To prevent the ruby beets from staining the golden beets, I kept them separate until ready to plate. You may also replace the creme fraiche with plain Greek yogurt- it works almost as well with less saturated fat.
A Stack of Dishes http://www.astackofdishes.com/



    Must find golden and red beets…STAT. The color/texture mélange is extraordinary. MasterChef award…imminent.

  2. Beautiful presentation and it sounds delicious!

    Happy Blogging!
    Happy Valley Chow

  3. Very nice. You know, I have met so many people who don’t like beets. I love them as they are almost like eating candy to me.