Beet Salad with Horseradish Vinaigrette

Salads, Side Dishes

Adapted from Spoonfuls of Germany by Nadia Hassani, published by Hippocrene Books, Inc.


Beet Salad with Horseradish Vinaigrette


For 4 Person(s)


  • 1 pounds small, young beets
  • 1 teaspoons caraway seed
  • 1 teaspoons salt
  • 1/4 cups red wine vinegar
  • 1/2 cups water
  • 1/4 cups sugar
  • 2 cloves
  • 3 tablespoons finely grated fresh horseradish
  • 1 teaspoons finely grated fresh ginger
  • 1 large bunch fresh arugula
  • 1 large orange
  • 4 ounces goat cheese, crumbled

Beet Salad with Horseradish Vinaigrette Directions

  1. Marinate beets two days before serving.
  2. Bring a kettle of water to a boil. Cut the tops off the beets, leaving about 1 inch of the stem and the roots on to prevent bleeding. Place the beets in a saucepan and pour boiling water over them.
  3. Add the caraway and salt. Cover and cook over low to medium heat for 30 minutes to 1 hour, until tender. Check for doneness with a sharp knife. Drain and cool. Slip off the skins and cut the beets into ¼-inch slices.
  4. Mix the vinegar with ½ cup water. Add the sugar and cloves and bring to a boil in a small saucepan. Remove from the heat and pour the hot mixture over the warm beets. Stir in the horseradish and ginger. Cover and refrigerate for two days before serving.
  5. To serve, place washed arugula on a salad plate. Supreme the orange (peel and slice into wedges, leaving behind all membrane and pith). Drain the beets and arrange them on top of the arugula. Add the orange wedges and goat cheese. Pour marinade over all, if desired.