Beet Salad with Horseradish Cream & Walnuts
Ingredients
3-4 beets (a mix of red, golden, and candy cane, if possible)
4-5 cloves garlic, optional
¼ cup + 3 tablespoons oil, divided
2 teaspoons salt, plus more as needed
4 shallots, sliced thinly
Juice and zest of 1 lemon
1 tablespoon mayonnaise
1 teaspoon grated horseradish
1 green apple, shaved thinly
2 tablespoons roasted walnuts
Preparation
Preheat oven 375°F.
Peel and slice beets in wedges. Place in a baking dish with garlic; toss with 2 tablespoons olive oil and salt. Cover and cook for about an hour, until soft.
Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced shallots with 1 teaspoon salt and sauté until golden.
To make dressing, mix lemon juice and zest, mayonnaise, horseradish, and 1 teaspoon salt. Place the bowl on a damp towel to keep it steady, then whisk continuously while adding remaining ¼ cup olive oil in a slow stream, until fully emulsified.
Toss roasted beets, sautéed shallots, and shaved apple with dressing. Taste and season with additional salt, if needed.
Sprinkle with roasted walnuts just before serving.
Tip:
This dish works perfectly with salmon - plate with salmon crudo, cured gravlax, or a side of roasted salmon.