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Beet and Carrot Salad with Horseradish and Dill

Beet and Carrot Salad with Horseradish and Dill

  • Makes
    4-6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 3

    tablespoons lemon juice

  • 2

    tablespoons prepared horseradish

  • Kosher salt and ground black pepper

  • 2

    medium carrots (about 8 ounces total), peeled

  • 2

    medium red beets (about 8 ounces total), trimmed, scrubbed and patted dry

  • ⅓

    cup lightly packed fresh dill, roughly chopped, plus more to serve

  • 1

    tablespoon caraway seeds, crushed

Step 1

In a large bowl, whisk together the oil, lemon juice, horseradish, 1 teaspoon salt and ½ teaspoon pepper, then let stand for about 10 minutes. Using the large holes of a box grater, shred the carrots, followed by the beets; reserve separately. Add the shredded vegetables, dill and caraway to the bowl, then toss. Season with salt and pepper. Transfer to a serving bowl and sprinkle with additional chopped dill.

Step 2

Optional garnish: Sour cream

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