way possible on this planet earth to photograph a hot pink beet salad properly. I tried. I really did, and as I drank the bottle of wine you see pictured with the salad, I mentally flaggelated myself for not attending more food photography sessions at the conferences I’ve been to. But I think even they’d have a hard time with this. But, the taste? Well, it was pretty much way way awesomer than it looks (AND YES AWESOMER IS A WORD.)
I keep buying beets at the farmer’s market to continue to eat my Roasted Beets with Blueberry Balsamic Reduction, but today I came home and saw that both my beets and my cucumbers were looking sad. So, how could I marry a sweet, earthy flavor like a beet with a light crisp flavor of a cucumber? HEAT. I love horseradish. I love it so hot it makes me cry. I remember sitting across from Kim of Cook it Allergy Free and her husband Kurt at dinner one night, with tears dripping down our faces from the horseradish sauce for the meat, all of us exclaiming “This is SO GOOD!” (That’s when I knew I loved them.) (And then when Kurt and I played pool together and I lost the whole game by sinking the 8-ball and then did burpees as retribution.)
So I figured I’d give it a shot and thankfully, it turned out really well (not tear-inducing hot, I promise. But if you like it like that, add more!!). It does take some prep time as you have to peel, chop, and cook the beets (which takes FOREVERRRRR) and then let them cool. But it really is easy with few ingredients. I recommend chilling it for at least 2 hours, overnight if possible. I added a little goat cheese to give it a little softness to the heat of the horseradish and think it worked out great. A tiny but of honey is added to offset the tartness of the balsamic vinegar.
Obviously, if you don’t like beets, horseradish, or goat cheese, you won’t like this. AND YOU ARE DEAD TO ME. I kid. Mostly. But this is a strong and unique salad with a pretty cool melding of flavors and even if it’s not pretty, I’m looking forward to enjoying this hot pink salad with my lunch tomorrow. SO THERE.
Recipe: Horseradish Beet and Cucumber Salad
- 3 cups cucumber, peeled, seeded (cut lengthwise, scoop seeds out with a spoon), diced.
- 2 c. beets, peeled, roasted (it was about 5 whole medium beets to start with that cooked down)
- 2 tbsp olive oil
- 1 tbsp. balsamic vinegar + 2 tsp.
- 1/2 c. organic sour cream
- 4 tsp. all natural horseradish
- 2 oz. goat cheese
- 1 tsp. honey
- salt to taste
- Peel and dice the beets into cubes.
- Toss with the olive oil and 1 tbsp balsamic.
- Roast at 400 for 75-90 minutes until lightly brown on edges and soft in middle.
- Let cool.
- Add to bowl with diced cucumber.
- In a blender or food processor, combine sour cream, horseradish, goat cheese, 2 tsp. balsamic vinegar, honey, and blend until smooth.
- Slowly pour the cream mixture over the beets and cucumbers until desired consistency is reached. I used the whole thing but it depends on how much the beets shrink and your personal preference. It’s easier to add slow.
- Salt to taste.