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Beet Salad with Dill and Horseradish

This recipe comes one of my mother’s favourite cookbooks,Pan Chancho. For those of you who don’t know/have ever been to one of the best restaurants in Kingston – you should pop in next time you are in the area. It’s a lovely barkey and an excellent restaurant and comes highly recommended.

One of the reason why I was really excited about this recipe was because I love fresh horseradish – especially in a Caesarfrom Garde Manger – I digress… unfortunately I was not able to get my hands on some of the fresh stuff for this recipe and was forced to use the jar variety. But it turned out really well anyway. I look forward to making this recipe again someday with the real thing but don’t let that stop you… the recipe below is quite delicious.

Beet Salad with Fresh Horseradish & Dill

2 lb beets, cooked & peeled

¼ cup grated fresh horseradish root (or jarred with the juices squeezed off)

¼ cup red wine vinegar

¼ cup grape seed oil

2 Tbsp fresh chopped dill

Pinch sea salt

Pinch freshly ground black pepper

Cut beets into ½” dice. Place in a large bowl. Add remaining ingredients & toss to combine. Taste and add more salt & pepper if needed.

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