Most of the ingredients in this recipe are for the salad dressing. Between the horseradish and the mustard, this salad leans towards the very spicy side. If you want to mitigate the heat, reduce the amount of horseradish by one tablespoon and use a mildly spiced mustard.

The raw apple, endive and onions add great crunch to this salad so I don't recommend letting it sit in the refrigerator too long before serving. You don't want the ingredients to become soggy. If you want to make this ahead of time, keep the salad ingredients and pre-made dressing separately in the refrigerator. Give the dressing a quick whisk to combine any ingredients that have separated and toss the salad and dressing together right before serving.

You can also roast and slice raw beets instead of using the canned variety. It depends on how much time you have to prepare.Even though fresh roasted beets probably are more flavorful  I found canned beets work just as well in this recipe.

Warning: If you are squeamish about consuming the raw egg yolks used in the dressing of this salad, perhaps this recipe is not for you. To air on the safe side, use pasteurized (heated to a certain temperature to kill bacteria) egg whites. These have been treated to eradicate a possible salmonella and other bacterial contamination. Salmonella can cause serious health problems in the elderly or infants.?

See Also

Pickled Beet Salad with Horseradish

Escarole & Roasted Beet Salad

Cold Beet and Garlic Salad

Ingredients

• 1 (8oz) can sliced beets
• 1 belgian endives, sliced crosswise
• 1 apple grated
• 1 small white onion, chopped
• 2 tablespoons horseradish
• 2 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons sour cream
• 1/2 teaspoon of spicy yellow mustard
• 1 teaspoon white granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 clove garlic minced
• 3 tablespoons canola oil

• Prep Time: 15 minutes

• Total Time: 15 minutes
• Yield: 4 servings

Preparation

In a large bowl, combine the beets, endive, apple, onion and horseradish and set aside.

In a small separate bowl, whisk together the egg yolks, freshly squeezed lemon juice, sour cream, yellow mustard, white granulated sugar, salt, black pepper and minced garlic until thoroughly combined. 

Drizzle the canola oil into the mixture whisking briskly until the oil is thoroughly incorporated.

Pour the dressing over the mixed salad ingredients and toss well until everything is evenly coated.

Chill until ready to serve.