Summer Borscht Salad

1. 1

   Whisk the yogurt and horseradish together in a serving bowl.

2. 2

   Season to taste with salt and pepper.

3. 3

   Drain the beets, add them to the dressing, and toss to coat.

4. 4

   Holding the bunches of watercress by the stem ends, rinse them under cold running water, shake, and then pat dry with towels.

5. 5

   Slice off the stems with a sharp knife and add the, watercress leaves to the bowl.

6. 6

   Cut the ham into 1/2-inch pieces and add them to the bowl.

7. 7

   Toss the ingredients together.

8. 8

   You can serve the salad immediately or refrigerate up to 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.