Roasted Beet, Apple and Walnut Salad

Adapted from recipes in Latviešu ēdieni

• about 8 ounces roasted beets
• 1 Granny Smith or other tart apple, cored, peeled and quartered
• 1/4 cup walnuts, toasted and roughly chopped
• 1 hard-boiled egg
• 2 ounces (or to taste) sour cream
• prepared horseradish, to taste
• salt

Julienne the beets and dice the apple. I used an egg slicer twice on hard-boiled egg to get a similar julienned size, but roughly chopping works too. Toss beets, apples, egg and walnuts together in a medium bowl, sprinkling with a bit of salt. Mix in sour cream until it is nice and creamy, adding horseradish to your taste.

Notes:

1. My horseradish that I prepared is very strong, so I don't need as much as I would have if I used Beaver's prepared horseradish, for example.