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Beet Salad with Horseradish Dressing and Caraway Breadcrumbs

Beet Salad with Horseradish Dressing and Caraway Breadcrumbs

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    15 minutes active
  • Rating

We make salad interesting by packing it with contrasting textures—crisp breadcrumbs, creamy dressing and tender beets. We love the buttery-soft bite and earthy-sweet flavor of just-roasted beets, but pre-cooked ones are a great time-saving alternative. If desired, substitute two 8.8-ounce packages of refrigerated, cooked red beets, drained and cut into ½-inch wedges. As for the horseradish, we prefer the prepared vinegar-based variety found in the refrigerated section of the grocery store, which has fewer additives. The vibrant salad pairs wonderfully with roast beef, pork or salmon.

Ingredients
  • 1

    pound medium red OR golden beets, peeled and cut into ½-inch wedges (see headnote)

  • 2

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • ¼

    cup sour cream

  • 2

    tablespoons prepared horseradish (see headnote)

  • 1

    tablespoon lemon juice

  • 2

    ounces light OR dark rye bread OR pumpernickel bread, torn into 1-inch pieces (about 1½ cups)

  • 1

    teaspoon caraway seeds

Step 1

Heat the oven to 425°F with a rack in the middle position. Cut an 18-inch square of extra-wide foil and place it on a rimmed baking sheet. Place the beets in the center of the foil. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon each salt and pepper; toss. Enclose the beets in the foil and tightly crimp the edges. Roast until a skewer inserted into the beets meets no resistance, 40 to 45 minutes; be careful of escaping steam when opening the packet.

Step 2

Meanwhile, in a small bowl, stir together the sour cream, horseradish, lemon juice and ¼ teaspoon each salt and pepper; set aside. In a food processor, pulse the bread until coarsely ground, 10 to 12 pulses; you should have about ¾ cup breadcrumbs. In a 10-inch skillet over medium, stir together the breadcrumbs, caraway and the remaining 1 tablespoon oil; cook, stirring, until the breadcrumbs are crisp and dry, 4 to 5 minutes. Transfer to a plate and cool to room temperature.

Step 3

On a platter, arrange the warm or room-temperature beets in an even layer, leaving behind any liquid in the packet. Drizzle with the dressing, then sprinkle with the breadcrumbs.

Step 4

Optional garnish: Chopped fresh flat-leaf parsley OR dill OR both

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