Creamy Beet Salad
Prep time
Cook time
Total time
A perfectly pink & super healthy winter side dish!
Serves: 4-6 side dish servings
  • 4-8 large beets, washed
  • ½ cup sour cream
  • 1 Tablespoon minced onion
  • 1 Tablespoon fresh lemon juice
  • 1 – 2 Tablespoons horseradish
  • 1 teaspoon salt and pepper
  1. Pre-heat oven to 400 degrees. Place the beets in a heavy baking dish with lid and bake for about an hour. Beets are done when fork can be easily inserted.
  2. Let the beets cool and then peel and dice beets into small pieces and place in large bowl.
  3. While beets are cooking, prepare the dressing by placing remaining ingredients in a small bowl and stirring until well combined.
  4. When beets are cooled and diced, add them to the dressing and toss until coated.
  5. Taste salad and adjust salt, pepper, and horseradish.
Large beets need to be cut in half before baking.
It’s easier to peel the beets after they’ve been cooked.
Peel beets by holding them in hands in a large bowl with cold water. Use thumbs to rub peels off.
Don’t add too much horseradish to begin with. You can always add more later.
I like to use light sour cream.
Refrigerate salad and keep in an airtight container.
Recipe by Eating Made Easy at