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Jewish Recipes --> Recipes --> Passover Recipes --> Salads

Swedish Beet Salad with Horseradish Dressing

Recipe Ingredients:
  • 4 medium beets
  • 4 tsp. white vinegar
  • 1 tsp. sugar
  • salt
  • cloves
  • 2 tsp. oil
  • 4 tsp. prepared white horseradish or 2-4 tsp. grated fresh horseradish
  • 1 to 2 tsp. chopped fresh parsley

Rinse beets, taking care not to pierce their skins. Put in a pan, cover with water, and bring to a boil. Cover and simmer over low heat 35 to 40 minutes or until tender. Let cool. Run beets under cold water and slip off the skins. Slice beets.

In a small bowl, whisk vinegar with sugar, salt, cloves, and oil. Stir in the horseradish. Put beets in a shallow serving dish, pour dressing over beet slices, and turn each over to coat well. (Salad can be kept, covered, 2 days in refrigerator.) Sprinkle with parsley and serve.


Horseradish Root

Prepared Horseradish

Salads -- Passover Recipes -- Salads

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods