Beet and horseradish salad (Punajuurisalaatti) from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 265) by Moosewood Collective

  • beet greens
  • sour cream
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute yogurt for sour cream, and lettuce for beet greens.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mushroom pie (Sienipiirakka); Cabbage and tofu over rice (Kaali ja tofu paalle riisi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yogurt for sour cream, and lettuce for beet greens.

  • Zormasa on February 18, 2025

    Subbed greek yogurt for sour cream. I added a splash of Pomegranate vinegar. It’s good. Next time I will leave out the sugar.

  • Rutabaga on December 18, 2018

    I really liked this way of serving beets, perhaps because I appreciate horseradish. For the dressing, I used a mix of sour cream and Greek yogurt, and the tang of the yogurt and pungency of the horseradish nicely balance the sweetness of the beets. It's also very simple to make if you take the time to boil the beets well in advance. The only unfortunate thing is that the children do not like them.

  • eve_kloepper on October 29, 2011

    add some finely minced red onion. this improves an already very good dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.