-
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.
