Pickled Beet and Horseradish Salad with Sour Cream Dressing
A refreshing Russian-style salad combining sweet pickled beets with spicy horseradish, dressed in creamy sour cream for a vibrant side dish. This russian-inspired salads (vegetarian) ready in about 10 minutes blends medium, peeled and diced cooked beets, grated fresh horseradish, sour cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, peeled and diced cooked beets
- 2 tbsp grated fresh horseradish
- 1/2 cup sour cream
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp, chopped fresh dill
Instructions
- Step 1: In a medium bowl, combine 1/2 cup sour cream, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and creamy.
- Step 2: Stir in 2 tbsp grated fresh horseradish into the sour cream mixture, adjusting quantity depending on heat preference.
- Step 3: Add 3 medium peeled and diced cooked beets to the bowl and gently toss to coat all beet pieces evenly with the dressing.
- Step 4: Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Step 5: Before serving, garnish with 1 tbsp chopped fresh dill for a bright herbal note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pickled Beet and Horseradish Salad with Sour Cream Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pickled Beet and Horseradish Salad with Sour Cream Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pickled Beet and Horseradish Salad with Sour Cream Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pickled Beet and Horseradish Salad with Sour Cream Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pickled Beet and Horseradish Salad with Sour Cream Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
