Beet & Potato Salad with Creamy Horseradish Dressing

Root Veggies in a Stock Pot

by Cat, Aug 2007 (Photo, right, from Wikipedia – link no longer available)

See also: Root Vegetables (About); Prepared or Lacto-Fermented Horseradish; Slow-Roast Beef Brisket

Ever wondered how to dress up leftover brisket (or other roast beef)? This wonderful salad is just the answer. Beef and horseradish have long been comfortable companions; the addition of beets adds color and complexity.

The original calls for prepared horseradish, which basically is horseradish in a vinegar brine. However, it may also contain preservatives and other undesirable additives including HFCS, so I recommend making your own (recipe included after the salad recipe).

Beet & Potato Salad with Creamy Horseradish Dressing

This salad recipe is adapted from Fine Cooking (1). The original serves 4 as a whole meal (to accompany brisket), but I’ve modified it to serve 2 as a meal, or 4 as a side dish.

Ingredients & Equipment:

• 2 beets, about 2 – 2.5″ in diameter
• 4 red steamer potatoes
• Unrefined sea salt
• 1/4 cup sour cream*
• 2 tsp drained, homemade prepared or lacto-fermented horseradish, or to taste*
• 1 1/2 tsp distilled white vinegar or to taste*
• 1/2 small tart apple
• 1 Tbsp minced white onion
• Freshly ground black pepper
• 1 small fennel bulb
• 1/4 cup fresh parsley leaves
• 1 1/2 tsp olive oil
• 2 saucepans
• small and medium bowls

* or 1 Tbsp prepared sour-cream horseradish mixed with 4 Tbsp sour cream, plus 1/2 tsp vinegar

Method:

1. Place unpeeled beets in saucepan with enough cold water to cover. Bring to a boil, then simmer until tender, 30 – 45 minutes. Drain and rinse with cold water, then slip off the peels. Slice beets 1/4” thick.
2. In same way, cook potatoes in salted water until tender, 20 – 25 minutes. Drain and rinse with cold water; then peel and slice 1/4 “ thick.
3. Meanwhile, make prepared horseradish (see recipe below), unless you have some on hand.
4. Peel, core, and mince apple. Mince onion. Core and slice fennel very thinly with a mandoline or slicer
5. In small bowl, whisk sour cream, horseradish and vinegar. Mix in the apple and onion. Season to taste with salt, pepper & vinegar.
6. In medium bowl, toss fennel and parsley with 1 Tbsp of the dressing, olive oil and salt/pepper to taste.

Assembly or Serving ideas

• To serve, arrange potatoes and beets on 2 large plates. Sprinkle lightly with salt, and drizzle with some of the dressing. Pile fennel/parsley on top,, and serve with remaining dressing on the side.
• Fine Cooking (1) suggests serving this salad on top of leftover slices of braised brisket

References:

1. Fine Cooking recipe: finecooking.com/recipes/brisket-root-vegetable-salad.aspx