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