Roasted Beet Salad With Horseradish Crème Fraîche
Updated Oct. 26, 2022
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 16 to 20organic baby beets, trimmed and scrubbed
- 116-ounce horseradish root, scrubbed and trimmed
- ½cup walnut oil
- ½cup Champagne vinegar
- 28-ounce containers crème fraîche
- Salt and pepper
- 4cups organic baby spinach, trimmed and rinsed
- 4walnut halves
Nutritional analysis per serving (4 servings)
779 calories; 69 grams fat; 23 grams saturated fat; 2 grams trans fat; 16 grams monounsaturated fat; 21 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 24 grams sugars; 9 grams protein; 1180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
- Step 2
Peel the horseradish and cut into ½-inch cubes. Place in a food processor or blender and add ¼ cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
- Step 3
Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
- Step 4
On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.
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