Why You’ll Love This Recipe

This roasted beet salad is a perfect balance of flavors and textures. The beets provide a natural sweetness and depth, while the horseradish alioli adds a creamy, tangy kick that complements the earthy flavors of the beets. The caramelized walnuts bring a crunchy, slightly sweet contrast to the creamy components, and the fresh cilantro ties everything together with a burst of herbal freshness. It’s a beautiful dish that’s simple yet full of flavor, making it perfect for both everyday meals and special occasions.

Ingredients

• 1 pound store-bought whole cooked beets (or you can roast fresh beets at home—click here for instructions)
• 1 small bunch of fresh cilantro, chopped

For the Horseradish Alioli:

• 1 head of garlic
• ¼ cup light mayo (regular or vegan)
• 1 tablespoon prepared white horseradish
• 2 teaspoons freshly squeezed lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons water

For the Caramelized Walnuts (or store-bought):

• ¼ cup walnuts or pecans
• 1 teaspoon coconut oil, non-hydrogenated, non-dairy butter, or olive oil
• 1 tablespoon maple syrup

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Caramelized Walnuts:
   • Heat the coconut oil or your chosen fat in a small skillet over medium heat.
   • Add the walnuts or pecans and toast them for about 2-3 minutes, stirring occasionally.
   • Drizzle in the maple syrup and cook for an additional 2-3 minutes until the nuts are caramelized and lightly golden. Remove from heat and set aside to cool.
2. Make the Horseradish Alioli:
   • Roast the garlic by cutting the top off a head of garlic, drizzling with olive oil, and wrapping it in foil. Roast in a 400°F (200°C) oven for about 30 minutes, or until soft and golden. Squeeze the roasted garlic cloves out of their skins.
   • In a food processor, combine the roasted garlic, light mayo, prepared white horseradish, lemon juice, salt, pepper, and water. Blend until smooth and creamy. Taste and adjust seasoning, adding more horseradish or lemon juice if desired.
3. Assemble the Salad:
   • If using store-bought cooked beets, simply peel and slice them into wedges. If using fresh beets, peel and roast them (instructions provided here).
   • Arrange the sliced beets on a serving platter or individual plates.
   • Drizzle the horseradish alioli generously over the beets.
   • Top the salad with caramelized walnuts and freshly chopped cilantro.
4. Serve:
   • Serve the salad immediately as a side or light main dish. The combination of creamy, tangy, and crunchy components will surely be a crowd-pleaser!

Servings and Timing

• Servings: 4-6
• Total Time: 40-45 minutes (if roasting beets yourself), 15-20 minutes (if using store-bought beets)

Variations

• Nuts: Feel free to substitute the walnuts or pecans with other nuts such as almonds, hazelnuts, or cashews for a different texture and flavor.
• Vegan Option: To make the recipe fully vegan, ensure you’re using vegan mayo for the horseradish alioli.
• Greens: For added freshness and nutrition, you can serve the salad on a bed of greens like arugula or spinach.
• Cheese: For a richer flavor, you could add crumbled feta or goat cheese on top of the salad.

Storage/Reheating

• Storage: Store the components separately in airtight containers. The horseradish alioli can be stored in the fridge for up to 3 days, while the caramelized walnuts can be kept for up to 1 week at room temperature. The beets can be stored in the fridge for up to 5 days.
• Reheating: The salad is best served cold or at room temperature. If you need to reheat the beets, do so gently in the microwave or oven.

FAQs

1. Can I use raw beets instead of cooked beets?

Yes, you can use raw beets, but they will need to be roasted or boiled first. Roasting them will bring out their natural sweetness and make them tender.

2. Can I make the horseradish alioli in advance?

Yes, you can make the horseradish alioli ahead of time and store it in the fridge for up to 3 days. This will allow the flavors to meld together.

3. Can I substitute the maple syrup in the caramelized walnuts?

Yes, you can substitute maple syrup with honey or agave syrup if you prefer, though the flavor will change slightly depending on your choice.

4. Can I use store-bought horseradish instead of prepared white horseradish?

Yes, you can use store-bought horseradish. Just adjust the quantity to your liking based on its intensity.

5. Can I skip the caramelized walnuts?

Yes, if you’re short on time, you can skip the caramelized walnuts or use store-bought candied walnuts for a quicker option. Alternatively, toasted nuts will also work well.

6. Can I make this salad without mayo?

If you want a mayo-free version, you can replace the mayo with avocado for a creamy texture or use a yogurt-based dressing for a lighter option.

7. Can I add more vegetables to this salad?

Yes, you can add other roasted vegetables like sweet potatoes, carrots, or parsnips to complement the beets.

8. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure any dressings or ingredients you use are certified gluten-free if you have a gluten sensitivity.

9. How can I make this salad spicier?

To add some heat, you can incorporate a bit of freshly grated horseradish into the alioli or sprinkle chili flakes over the salad.

10. How long can I store the caramelized walnuts?

The caramelized walnuts can be stored at room temperature in an airtight container for up to 1 week.

Conclusion

Roasted Beet Salad with Horseradish Alioli and Caramelized Walnuts is a perfect balance of earthy, creamy, tangy, and crunchy flavors. The sweetness of the beets, the zesty horseradish alioli, and the crunchy caramelized walnuts make for an unforgettable combination. This dish is ideal for holiday gatherings, casual dinners, or as a side for any meal. With its rich flavors and beautiful presentation, it’s sure to become a new favorite.

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