Horseradish Beet Salad Recipe

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"The horseradish marinade sparks the flavor of this simple salad," says field editor Doris Heath of Bryson City, North Carolina. "The beets look particularly pretty on a bed of lettuce."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6 servings


  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon prepared horseradish
  • 1-1/2 pounds beets, cooked and julienned
  • Lettuce leaves

Nutritional Facts

1 serving (1 each) equals 68 calories, trace fat (trace saturated fat), 0 cholesterol, 95 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a bowl, combine sugar, vinegar and horseradish. Add beets and toss to coat. Cover and chill for 6 hours or overnight. Serve on lettuce. Yield: 6 servings.
Originally published as Horseradish Beet Salad in Taste of Home August/September 1996, p17

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Reviewed Aug. 6, 2015

"Has anyone tried balsamic vinegar instead of the cider vinegar? The beets were delish, but I still wanted a little something else."

Reviewed Aug. 17, 2009

"This is absolutely delicious served with roast beef!!!"

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