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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Cooking Time



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


  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 them into big pieces.
  7. 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).
  8. 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.
  9. 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.
  10. In a dry skillet, add the mustard seeds, coriander seeds, and poppy seeds, and dry toast for 1-2 minutes on low/medium heat.
  11. 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

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.


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