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Beet Salad
With cooling and chilling time, this recipe takes about 4 hours from start to finish, but most of it is hands off. If you can't find fresh horseradish root, you can substitute 2 tablespoons prepared horseradish; add it directly to the bowl with the grated beets in Step 2. Salad can be refrigerated up to one week.
1 1/2 lb. red beets, trimmed and scrubbed
1 large carrot, peeled
1 (1") piece fresh horseradish root, peeled
1 tart apple such as Granny Smith, peeled and cored
1/4 cup finely chopped red onion
Salt and pepper
2 Tbsp. apple cider vinegar
2 Tbsp. sour cream
2 Tbsp. vegetable oil
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Beet Salad

Beet Salad

Beet Salad
Two Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. Center a rack in oven and heat to 425 degrees. Wrap beets in foil and bake until tender, 45 minutes to 1 hour. Let cool completely.
2. Peel beets, then grate using the large holes of a box grater or a food processor fitted with the grating attachment and transfer to a medium bowl. Grate carrot, horseradish, and apple and add to bowl with beets, along with onion. Add 1/2 teaspoon salt, then season with pepper to taste and stir to combine.
3. Add vinegar, sour cream, and oil and stir well. Chill at least one hour before serving.
Source: Hannaford fresh Magazine, December 2020