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.

Serves 6

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.

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