I love a good beet salad, but I’m always forgetting that salad of any sort is even possible during these months. I love the idea of adding sharp, peppery flavours to beets! Do you think that some sort of soft cheese would be out of place in this salad?
Hi Katie- Good question. Certainly beets and soft goat cheese is a very common combo and tastes good. I don’t think it would be bad, but I am not sure it would add much. Give it a try and let us know! I contemplated a sharp aged cheddar, which I think works flavor-wise, but the texture might be weird.
Re the weirdly warm winter: I feel like Chicagoans don’t know how to react because a warm winter presents an identity crisis. A big part of who we are as Chicagoans is that we’re tough mo-fos who can brave the biggest baddest winter around– we’re proud of that fact and when that is taken away from us… who are we?!?!? I just don’t even know anymore, Tim.
I feel like I have gone on a permanent salad kick lately and this sounds fantastic. I love spice and love beets and chives. Since I happen to have all the ingredients in my fridge and we are having company for dinner I will pop them in the oven right now. Thanks for the great sounding recipe.
Nearby in Michigan, I too am at a loss as to how to respond to this continually shifting weather. But I think that your salad choice is perfect–plenty appropriate for either blizzard-like conditions or the warmth of springtime!
I am glad to see beets and horseradish here.
….beets + horseradish is a very popular serving in Poland and Russia. Beets + grated horseradish + spices (cloves, sometimes vinegar, lemon juice, sugar, ginger – depending on individual taste) called “ćwikła” is traditionally served with meet or as an accompaniment to charcuterie. I love it. Or, beets + chives + walnuts + sunflower oil + garlic + mustard + honey – a warming – up salad which I prepare quite often in winter time (the recipe was given to me by the Ukrainian guy). Anyway, I am glad to see on your blog beets and horseradish.
I sat down to read your post while eating a cabbage and citrus salad that would have been cabbage soup any other winter! This beet salad reminds me of the excellent beet salad that they used to make at Anyway Cafe in New York (along with a fab selection of infused vodka). The last time I went though they had traded it in for the standard goat cheese and beet salad, and I was so disappointed that I have not returned. Now I will have to try it at home!
It’s summer here in New Zealand and I made this salad for tonight’s bbq to go with chicken & chardonnay sausages, corn on the cob and ciabatta. I felt tempted to add feta but, after reading the comments, decided against it. The salad looks great in the bowl.
Beets + horseradish is probably one of my favorite flavor combinations—something about the bite of the horseradish cuts that mineral-sweet beet flavor so perfectly. I’ve never had it like this though, with the beets tossed in horseradish. I’ll have to try (when I’m back stateside, where there are winter vegetables…)
Having grown up with pickled beets as a winter mainstay, this looks like a great variation on a theme. I love beets. We in Missouri are having a weird winter also with much higher than normal temps. I think a very early spring is on the way.
Beets are a favourite and the horseradish in this salad would be a great addition. I agree that the weather impacts what we eat…here in Australia we have had an unusually cool summer and there have been days I would have happily had a bowl of hot soup.
This salad is so delicious. I had seen an adaptation of the Mozza recipe in the LA Times (2009) but totally forgot about it until I saw your adaptation. Sweet! Thanks! I love the combination of horseradish with beets. I made a salad with that combination last fall for the Jewish New Year. In that version (courtesy of George Mendez by way of Food & Wine Magazine), pistachio nuts were added. I highly recommend it! Now I’ll try it with chives :)