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Beet and Cucumber Salad with Creamy Horseradish Dressing

Beet and Cucumber Salad with Creamy Horseradish Dressing

This is the reason I began to like beets! Roast 'em and you'll love 'em!
Course Salad
Prep Time 15 minutes
Cook Time 1 hour 15 minutes


  • 2 large beets trimmed


  • 1/2 c sour cream
  • 1 1/2 tsp white wine vinegar
  • 2 tsp horseradish – extra hot
  • 1 1/4 tsp sugar
  • S & P to taste


  • 2 bunches watercress tough stems trimmed
  • 2 tbsp corn oil
  • 16 slices English cucumber, unpeeled sliced into 1/3-inch rounds
  • 4 tsp white wine vinegar


  • Preheat oven to 400F


  • Wrap beets in foil and bake until tender, about 1 hr 15 minutes; set aside to cool.
  • Slice each beet into 8 rounds.


  • Whisk together dressing ingredients and set aside.
  • Beets and dressing can be made to this point one day ahead; cover separately and chill.


  • Toss watercress with corn oil and vinegar in large bowl.
  • Season with salt & pepper.

To plate:

  • Divide watercress among 4 plates.
  • Overlap beet slices and cucumber slices atop watercress.
  • Drizzle with dressing and serve.