3.4K Views 8 years ago

Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts
[Vegan]

Author Bio

Viktoria Radichkova is a passionate healthY food lover, creative recipe developer, and food photographer at... Read More

Order with Instacart Download Our App

Vegan Grain-Free Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts

Discover more recipes with these ingredients

Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts [Vegan]

310

Dairy Free

Vegan

Roasted beets and kale salad with horseradish crema – sweet and earthy, with a spicy kick, and lots of toasted nuts and seeds. This fall salad packs a ton of flavor and a festive look, perfect for a special occasion.

Ingredients You Need for Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts [Vegan]

For the Salad:

1 pound beets (a mix of golden and red variety)
1 bunch Lacinato kale
2 tablespoons olive oil
1 garlic clove, smashed
1/4 cup toasted hazelnuts, roughly chopped
A handful of chopped fresh dill
5 tablespoons horseradish cream
1 teaspoon mustard seeds
1 teaspoon coriander seeds (optional)
1 teaspoon poppy seeds (optional)

For the Horseradish Crema:

2 tablespoons vegan sour cream
1 1/2 - 2 tablespoons prepared horseradish (with no sugar added)
1 tablespoon vegan mayonnaise
1/4 teaspoon salt

Order with Instacart Download Our App

How to Prepare Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts [Vegan]

Preheat your oven to 400°F.
Scrub the beets clean, and cut off the tops (no need to peel if your beets are organic).
Slice in half, and then each half into 3-4 wedges.
Place a few wedges onto a piece of aluminum foil, drizzle with a little olive oil and coarse sea salt, and wrap. I make about 4-5 parcels.
Roast the parcels for 45 - 60 minutes or more until the beets have started to caramelize and develop a nice crispy crust.
While the beets are roasting, clean and remove the tough stalk from the kale leaves and tear them into big pieces.
Toss with 1 tablespoon olive oil, a little salt, and the smashed garlic clove, and spread on a baking sheet, trying not to overlap the leaves too much (use two baking sheets if necessary).
Once the beets are done, reduce the oven temperature to 350°F. Roast the kale for 10-15 minutes, keeping an eye on them until they have just begun to crisp up.
Mix the sour cream and mayonnaise with the salt, and add 1 tablespoon of the prepared horseradish. Taste, and add 1 more tablespoon of horseradish if you like.
In a dry skillet, add the mustard seeds, coriander seeds, and poppy seeds, and dry toast for 1-2 minutes on low/medium heat.
Assemble the salad by layering the roasted kale at the bottom of a shallow salad plate, the beet wedges on top, then dot with the horseradish crema, and top with lots of fresh dill, toasted hazelnuts, and the toasted seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!