Warm Can't Beet That Salad – a delicious recipe with baby beets, sugar, red wine vinegar, horseradish, olive oil, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes.
2
Drain the beets, peel, and halve or quarter.
3
Place the sugar in a skillet and add a little water so that it looks like wet sand.
4
Bring to a boil, and then simmer to evaporate the water out.
5
When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar.
6
Return to the heat and thicken to coat the back of a spoon.
7
Remove from the stove and stir in the horseradish.
8
Whisk in the extra-virgin olive oil and season with salt and pepper.
9
Toss the beets with the sauce and the parsley and serve.
166
kcal
Calories
8
g
Fat
25
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds small or baby beets, 1/2 cup sugar, 1/4 cup red wine vinegar, 1 rounded teaspoon prepared horseradish, and more.
Yes, Warm Can't Beet That Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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