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Beet Salad with Horseradish Alioli and Caramelized Walnuts


  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

1 pound store-bought whole cooked beets (for instructions on how to roast the beets at home, click here)

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


Instructions

To make the Horseradish Alioli

  1. 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
  2.  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:

  1.  Melt the coconut oil in a small skillet. Add the maple syrup and walnuts. Cook over medium heat for 5 minutes
  2. Transfer the hot walnuts to a piece parchment paper and let them cool. Break them down into little pieces

To Assemble the salad:

  1.  Cut beets into bite size pieces and place them in a medium bowl. Add the chopped cilantro and mix well
  2. Drizzle the Horseradish Alioli , sprinkle the caramelized walnuts on top and toss well

Notes

  1. The alioli can be made ahead and kept in the fridge for 4-5 days
  2. You can add scallions, chives or green apple to the salad
  3. 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!
  • Category: Salad
  • Cuisine: Gluten free

Nutrition

  • 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