Roasted Beets And Kale Salad With Horseradish Crema

Name: Roasted Beets And Kale Salad With Horseradish Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Beets; 2 Tablespoons Olive Oil; Coarse Sea Salt, As Needed; 1 bunch Lacinato Kale; 1 clove Garlic, Minced; 1 teaspoon Mustard Seeds; 1 teaspoon Coriander Seeds; 1 teaspoon Poppy Seeds; 1/4 cups Fresh Dill, Chopped; 1/4 cups Toasted Hazelnuts, Roughly Chopped; FOR THE HORSERADISH CREMA:; 2 Tablespoons Sour Cream; 1 Tablespoon Mayonnaise; 1/4 teaspoons Salt; 1 Tablespoon Prepared Horseradish (No Sugar Added), Or More To Taste

Servings: persons

1 pound Beets
2 Tablespoons Olive Oil
Coarse Sea Salt, As Needed
1 bunch Lacinato Kale
1 clove Garlic, Minced
1 teaspoon Mustard Seeds
1 teaspoon Coriander Seeds
1 teaspoon Poppy Seeds
1/4 cups Fresh Dill, Chopped
1/4 cups Toasted Hazelnuts, Roughly Chopped
FOR THE HORSERADISH CREMA:
2 Tablespoons Sour Cream
1 Tablespoon Mayonnaise
1/4 teaspoons Salt
1 Tablespoon Prepared Horseradish (No Sugar Added), Or More To Taste

1
Preheat oven to 400u00b0F.
2
Scrub beets clean and cut off the tops (no need to peel if your beets are organic). Slice in half, and then each half into 3-4 wedges. Place a few wedges onto a piece of aluminum foil, drizzle with about 1 tablesooon olive oil and coarse sea salt, and wrap. I make about 4 to 5 parcels.
3
Roast the parcels for 45-60 minutes or more, until beets have started to caramelize and develop a nice crispy crust.
4
While beets are roasting, clean and remove the tough stalk from the kale leaves and tear into big pieces. Toss with remaining 1 tablespoon olive oil, a little salt and garlic. Spread on a baking sheet, trying not to overlap the leaves too much (use two baking sheets if necessary).
5
Once the beets are done, reduce oven temperature to 350u00b0F. Roast kale for 10-15 minutes, keeping an eye on them, until they have just begun to crisp up.
6
For the horseradish crema, mix sour cream, mayonnaise, salt, and prepared horseradish. Taste, and add more horseradish if you like.
7
In a dry skillet, add mustard seeds, coriander seeds, and poppy seeds. Dry toast for 1-2 minutes over low/medium heat.
8
Assemble salad by layering roasted kale on the bottom of a shallow salad plate. Place the beet wedges on top. Dot with horseradish crema and top with lots of fresh dill, toasted hazelnuts, and toasted seeds.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Beets, 2 Tablespoons Olive Oil, Coarse Sea Salt, As Needed, 1 bunch Lacinato Kale, and more.

Yes, Roasted Beets And Kale Salad With Horseradish Crema falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!