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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!


  • 2 large beets (trimmed)
  • 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

Horseradish Dressing

  • 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)


  1. Preheat oven to 400F
  2. Wrap beets in foil and bake until tender, about 1 hr 15 minutes; set aside to cool.
  3. Slice each beet into 8 rounds.
  4. Dressing: Whisk together dressing ingredients and set aside.
  5. Beets and dressing can be made to this point one day ahead; cover separately and chill.
  6. Toss watercress with corn oil and vinegar in large bowl.
  7. Season with salt & pepper.

To plate:

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