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Beet and Carrot Salad with Horseradish and Dill
Shredded red beets and carrots tossed with lemon juice, horseradish and good measure of fresh dill make a salad that’s vibrant in both flavor and color. The beets do not need to be peeled before shredding, but do scrub them well, then pat them completely dry. Shred the carrots before the beets so the carrots aren't stained by the beets. That said, after tossing, the entire salad eventually will turn deep red.
4-6
Servings
30 minutes
Ingredients
-
¼
cup extra-virgin olive oil
-
3
tablespoons lemon juice
Reviews
February 12, 2025
Great, sharp flavor!
I've made this as a side for chicken and for salmon -- the flavor profile is similar to a sharp cucumber salad. It's really a variation on that, but the carrots and beets bring something different here. Earthier, a little sweeter. This is also good with just carrots.
June 26, 2022
Wonderful flavors
Very nice. I used food processor to grate. Nice and refreshing.
May 25, 2022
So easy, so healthy!
Delightfully fresh and fast. My one issue with this recipe as written? Sour cream is never 'optional' ; )
September 23, 2023
More please!
So flavorful, bright, and crunchy! We paired this with the Best Beef Picadillo dish, and the two sang together deliciously. Due to a red beet sensitivity in the house, we used golden beets instead with great satisfaction.
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This was a winner! The horseradish and dill is such a great combo.