Roasted Beet Salad with Horseradish Cream Dressing
Brighten up your table with this vibrant Roasted Beet Salad with Horseradish Cream Dressing, a perfect blend of earthy, tangy, and creamy flavors that promises to impress. The naturally sweet, oven-roasted beets are paired with peppery mixed greens, crunchy toasted walnuts, and creamy goat cheese for a textural delight in every bite. The star of the dish is the velvety horseradish cream dressing, a zesty mix of sour cream, prepared horseradish, lemon juice, and honey, adding a bold kick to the salad. Simple yet elegant, this recipe is an ideal choice for entertaining or elevating your weeknight meals. Rich in nutrients and bursting with color, it’s as visually stunning as it is delicious. Ready in just over an hour and serving four, this wholesome dish will quickly become a favorite at your table! Keywords: roasted beet salad, horseradish dressing, vibrant salad, goat cheese, healthy recipes, easy salad ideas.
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Recipe Information
Ingredients
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 4 cups mixed salad greens
- 0.5 cup walnuts
- 0.5 cup goat cheese
Instructions
Preheat the oven to 400°F (200°C).
Trim the stems and roots from the beets. Wash and scrub them thoroughly to remove any dirt.
Place the beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Wrap the foil tightly around the beets to form a sealed packet.
Place the foil packet on a baking sheet and roast in the preheated oven for 45–50 minutes, or until the beets are fork-tender.
Remove the beets from the oven and let them cool until they can be handled. Use a paper towel or your hands to rub off the skin. Slice the beets into wedges and set aside.
In a small bowl, whisk together the sour cream, prepared horseradish, lemon juice, honey, 1 tablespoon of olive oil, and the remaining salt and black pepper until smooth. Adjust seasoning as needed.
Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
Arrange the mixed salad greens on a serving platter or individual plates. Top with the roasted beet wedges.
Drizzle the horseradish cream dressing over the beets and greens.
Sprinkle the salad with the toasted walnuts and crumbled goat cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 42.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
