We take the simple beet salad up a notch with caramelized roasted garlic and horseradish for an intensely-flavored side dish that everyone will love
When you serve our Beet Salad with Roasted Garlic and Horseradish Dressing at your Passover or other holiday meal, your guests will be awed by its gorgeous ruby red color and absolutely delighted by its sweet and tangy flavor.
This perfect vegetarian Passover recipe uses fresh home-made (or store-bought prepared) beets, roasted garlic, mayo, and horseradish, which you may already have on hand from the Seder. We like to serve it on a bed of chiffonade-sliced romaine lettuce, and garnish it with cilantro, parsley, scallions, or chives. You’ll love how the dressing lightly coats the beets and imparts its sweet and savory flavor to the nearby dark-leafed lettuce.
Wrap a whole head in aluminum foil and bake it for 45 minutes. It will be sweet and buttery!
The roasted garlic cloves will slide right out of the head when you squeeze them.
Our beet salad can be served hot or cold and is delicious when served with some of our other gluten-free Passover recipes, especially our Cauliflower Fried Rice, beautiful Coconut Ginger Carrot Rice, or our protein-rich Quinoa Tabouleh. If you love the taste of beets, but worry about tablecloth stains, follow our lead. We like to use a large platter under our serving bowl to help minimize the risk of accidents.
Heart-healthy and abundant in nutrients, beets are a great superfood. They are rich in nitrates which help calm and dilate blood vessels that can then deliver super-oxygenated blood to the body, and beets contain high levels of betaine and Vitamin B folate which help to lower blood pressure. Beets also lower levels of homocysteine, the amino acid that causes artery damage and heart disease.
In fact, beets are so prized for their health benefits that they are known as a performance booster for elite athletes. Studies show that the upsurge of nitrates after drinking beet juice can improve your endurance by up to 15%, which may be important in a triathlon or long family meal!
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We take the simple beet salad up a notch with caramelized roasted garlic and horseradish for an intensely-flavored side dish that everyone will love.
1 small bunch of fresh cilantro, chopped
For the horseradish alioli
1 head of garlic
1/4 cup Light Mayo ( regular or vegan)
1 tbsp prepared white horseradish
2 tsp freshly squeezed lemon juice
1/8 tsp salt
1/8 tsp black pepper
2 tbsp water
For the caramelized walnuts (you can also use store bought)
1/4 cup walnuts or pecans
1 tsp coconut oil, non-hydrogenated, non-dairy butter or olive oil
1 tbsp maple syrup
To make the Horseradish Alioli
- Preheat oven to 400F. Cut off the bottom of the head of garlic. Wrap it in aluminum foil and roast it for 45 minutes. Remove it from oven and let it cool, until it’s safe to handle with your hands
- Combine the mayo, horseradish, lemon, salt, pepper in a medium bowl. Squeeze the roasted garlic cloves into the sauce and whisk really well, until smooth and creamy
To Make the Caramelized Walnuts:
- Melt the coconut oil in a small skillet. Add the maple syrup and walnuts. Cook over medium heat for 5 minutes
- Transfer the hot walnuts to a piece parchment paper and let them cool. Break them down into little pieces
To Assemble the salad:
- Cut beets into bite size pieces and place them in a medium bowl. Add the chopped cilantro and mix well
- Drizzle the Horseradish Alioli , sprinkle the caramelized walnuts on top and toss well
- The alioli can be made ahead and kept in the fridge for 4-5 days
- You can add scallions, chives or green apple to the salad
- The caramelized walnuts can be made a week or two ahead and kept in an airtight container. We suggest to double or triple the recipe. They are great to add to salads and desserts, or as a snack!
- Serving Size: 1/4 dish
- Calories: 164
- Sugar: 11.5
- Sodium: 841
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 19.3
- Fiber: 4
- Protein: 3.4
- Cholesterol: 0