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Roasted Beet Salad with Cranberry & Sour Cream Dressing View Larger

Roasted Beet Salad with Cranberry & Sour Cream Dressing

Serves 4-6


  • 4 large beets
  • 1/2 cup sour cream
  • 1 Tablespoon horseradish
  • 1/2 Tablespoon lemon juice
  • 1/2 jar Stonewall Kitchen New England Cranberry Relish
  • Garnish:
  • 1 bunch watercress
  • 2 cucumbers, julienned (matchstick cut)
  • 1 red onion, thinly sliced


  1. Preheat oven to 350 degrees F.
  2. Roast beets unpeeled and covered in roasting pan about 1 hour until tender.
  3. Let beets cool and gently peel skins away.
  4. To prepare dressing, combine sour cream, horseradish, lemon juice, New England Cranberry Relish and whisk together.
  5. To serve, cut beets into thin slices.
  6. Arrange on platter and top with onions, cucumbers, and watercress. Drizzle dressing over salad and serve.


In Stock

New England Cranberry Relish
New England Cranberry Relish Item: 131212 $5.95