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Pickled Beet Salad

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside Smorgastarta.”


    • 2 1-pound jars sliced pickled beets
    • 1 onion, thinly sliced
    • 2 tablespoons prepared horseradish
    • 2 tablespoons reduced-fat sour cream
    • 2 tablespoons chopped fresh dill, or parsley
    • Salt & freshly ground pepper, to taste


  • 1 Drain pickled beets, reserving ¼ cup of the juice. Toss onions with the reserved pickled beet juice in a medium bowl and let stand for 10 minutes.
  • 2 Meanwhile, cut beet slices in half. Add to the onions along with horseradish, sour cream and dill (or parsley). Toss to combine. Season with salt and pepper.
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