Spicy Beet Salad with Horseradish

I used to go to the Anyway Cafe in the East Village.  I liked to order shots of honey ginger infused vodka, wild mushroom pelmeni and their amazing beet salad.  We are all familiar with the standard restaurant beet salad…roasted beets, goat cheese, some sort of toasted nut or another.  I often make variations on that salad for my packed lunches.  The beet salad at Anyway Cafe was not of that variety.  This salad was spicy…seriously spicy.  The secret ingredient was horseradish and it went very well with shots of vodka.  Sadly, the last time I went to Anyway Cafe they had traded in their horseradish for the standard goat cheese and pecans.

A while back, I saw a recipe for horseradish beet salad on the truly excellent food blog Lottie and Doof and I tried it out.  The recipe at Lottie and Doof is crazy delicious, but it was not as spicy as the one from Anyway Cafe.  I tried it again with fresh horseradish instead of prepared and I very pleased with the results!


adapted from Lottie and Doof and  inspired by the Anyway Cafe

  • 1 pound red beets, stemmed, scrubbed and dried
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vinegar (I used raspberry vinegar)
  • 1 or 2 tablespoons Dijon mustard
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon of freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 3-6Tablespoons fresh grated horseradish
  • minced fresh chives
  • minced fresh dill

Preheat the oven to 400°F. Place the beets in a small baking dish and toss them with the oil, salt and pepper. Cover the dish tightly with foil and bake for 60-75 minutes, or until the beets are tender and easily pierced with a knife.  When the beets have cooled, slip them out of their skins and cut them into 1/2-inch cubes.

Whisk together the raspberry vinegar, mustard, salt, pepper and olive oil and toss the dressing with the beets in a medium bowl. Add grated horseradish to the salad one tablespoon at a time until it is spicy enough for you. Top with dill and chives and serve.



About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.


  1. Pingback: Ideas for Thanksgiving (2012) « Big Sis Little Dish

  2. I make a similar dish and have found pre-cooked (not canned!) beets and prepared horseradish to be fine substitutions that still deliver great results. I add pan-roasted walnuts to the mix occasionally. Thanks for posting this!

  3. Pingback: How to Pack Foods Fit for a Vegan Picnic - Yours with butter

  4. Pingback: Goat Cheese and Autumn Vegetable Tart with a Gluten-Free Poppy Seed Crust | Big Sis Little Dish

  5. Pingback: Winter Farmshare Recipes | Big Sis Little Dish

  6. Pingback: Beet Salads with Preserved Lemon (simple, hearty and fancy variations)/ Oven Coven | Big Sis Little Dish

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: