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.

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

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Calories

310

Serves

2

Cooking Time

50

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Ingredients

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 crema
  • 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
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Preparation

  1. Preheat your oven to 400° F.
  2. Scrub the beets clean, and cut off the tops (no need to peel if your beets are organic).
  3. Slice in half, and then each half into 3-4 wedges.
  4. 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.
  5. Roast the parcels for 45 - 60 minutes or more, until the beets have started to caramelize, and develop a nice crispy crust.
  6. While the beets are roasting, clean and remove the tough stalk from the kale leaves, and tear into big pieces.  Toss with 1 Tbs 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).
  7. 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.
  8. Mix the sour cream, and mayonnaise with the salt, and add 1 Tbs of the prepared horseradish.  Taste, and add 1 more tablespoon of horseradish if you like.
  9. In a dry skillet, add the mustard seeds, coriander seeds, and poppy seeds, and dry toast for 1-2 minutes on a low/medium heat.
  10. 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.
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Nutritional Information

Per Serving: Calories: 310| Carbs: 52g | Fat: 9g | Protein: 8g | Sodium: 280mg | Sugar: 35g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.