Beet and Potato Salad with Creamy Horseradish Dressing
Ideally, this salad should be prepared a day ahead, with an occasional stir to allow
the fuchsia colour of the beets to permeate the dressing.
1 lb whole fresh beets (about 4 medium) 450 g
11⁄2 lbs Yukon Gold potatoes 750 g
1 lb celery root (1 medium) 450 g
6 tbsp extra virgin olive oil 90 mL
salt and pepper
1 tbsp white vinegar 15 mL
1 tbsp prepared horseradish 15 mL
1 tsp Dijon mustard 5 mL
1 tsp dill seed 5 mL
1⁄4 cup mayonnaise 60 mL
1⁄3 cup sour cream 75 mL
Preheat oven to 350˚F (180˚C).
Peel and dice the beets, potatoes and celery root. Place each vegetable in a separate baking dish and toss with 2 tbsp of oil and season lightly. Cover each dish with foil and bake until tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.
Whisk the vinegar, horseradish, mustard, dill seed, mayonnaise and sour cream together. Stir in the cooled vegetables and season to taste.