Beet Salad with Horseradish Cream & Walnuts


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What is it about beets and Pesach? The way they are repeated at every Pesach meal feels almost biblical. It's not Pesach without my mom's beet salad, so here it is, reinvented into a new, modernized version. Instead of the simple salad we are so used to, we’ve added some more layers to give this salad new dimension and flavor. That’s the thing about Pesach - there is so much flavor and  texture to be had from natural ingredients, we just have to learn how to extract it. Adding horseradish cream and crunchy  walnuts and shallots takes this from simple to complex - no processed food needed. 


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

  1. Preheat oven 375°F.

  2. 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. 

  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced shallots with 1 teaspoon salt and sauté until golden.

  4. 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.

  5. Toss roasted beets, sautéed shallots, and shaved apple with dressing. Taste and season with additional salt, if needed.

  6. 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. 

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Slow Cooked Lamb with Fennel and Parsnip Cream