Roasted Beet Salad With Horseradish Crème Fraîche
Updated October 25, 2022
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
16 to 20 organic baby beets, trimmed and scrubbed
1 16-ounce horseradish root, scrubbed and trimmed
½ cup walnut oil
½ cup Champagne vinegar
28-ounce containers crème fraîche
Salt and pepper
4 cups organic baby spinach, trimmed and rinsed
4 walnut halves
Nutritional analysis per serving (4 servings)
35 grams carbs; 117 milligrams cholesterol; 766 calories; 16 grams monosaturated fat; 20 grams polyunsaturated fat; 23 grams saturated fat; 68 grams fat; 2 grams trans fat; 8 grams fiber; 1175 milligrams sodium; 9 grams protein; 24 grams sugar
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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