Roasted Beet Salad with Horseradish-Cashew Cream

 


Roasted Beet Salad with Horseradish-Cashew Cream


Ingredients

Beets

2 pounds trimmed multicolored baby beets (from about 3 pounds beets with greens, or 12 to 14 beets), unpeeled, scrubbed, and cut into 1-inch wedges

5 unpeeled garlic cloves

3 (3-inch) rosemary sprigs

1 ½ teaspoons olive oil

1 ¼ teaspoons fine sea salt

¼ teaspoon black pepper

Crisps

2 tablespoons golden flax seeds or brown flax seeds

2 tablespoons water

2 tablespoons chia seeds

1 ½ tablespoons poppy seeds

⅛ teaspoon fine sea salt

Horseradish-Cashew Cream

¾ cup raw cashews, soaked in water at least 1 hour or up to 12 hours

¼ cup fresh lemon juice, plus more for serving

¼ cup water

2 tablespoons freshly grated horseradish

2 tablespoons apple cider vinegar

1 tablespoon nutritional yeast flakes (optional)

¼ teaspoon fine sea salt

Additional Ingredient

Baby salad greens, pea shoots, or torn beet leaves

Directions

Make the beets:

Preheat oven to 350°F. Arrange beets, separated by color, in an even layer in a 13- x 9-inch baking pan. Add garlic cloves and rosemary sprigs to pan; drizzle with oil, and sprinkle with salt and pepper. Roast in preheated oven until beets are tender and slightly wrinkled, about 1 hour. Let stand at room temperature until cool, about 45 minutes.

Meanwhile, make the crisps:

Increase oven temperature to 375°F. Pulse flax seeds in a spice grinder until coarsely ground, 4 to 6 pulses. Stir together ground flax seeds, 2 tablespoons water, chia seeds, poppy seeds, and salt in a large bowl; let stand at room temperature, uncovered, 10 minutes. Spoon mixture onto a baking sheet lined with parchment paper, and top with an additional parchment paper sheet. Roll mixture to 1/8-inch thickness. Remove top parchment sheet. Bake mixture at 375°F until hardened, about 15 minutes. Let cool 15 minutes. Break into about 2-inch pieces.

Make the cashew-horseradish cream:

Drain soaked cashews. Place cashews, lemon juice, 1/4 cup water, horseradish, vinegar, nutritional yeast (if using), and salt in a blender; process until smooth, about 30 seconds.

Remove and discard rosemary sprigs from pan with beets. Peel garlic cloves; discard skins. Arrange salad greens on a large platter, and top with beets and garlic. Sprinkle with crisps, and dollop with cashew cream. If desired, sprinkle with additional lemon juice.

 

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