Roasted Beet Salad with Horseradish Alioli and Caramelized Walnuts
Roasted Beet Salad with Horseradish Alioli and Caramelized Walnuts combines earthy roasted beets with a creamy, tangy horseradish alioli and crunchy caramelized walnuts, creating a perfectly balanced and flavorful dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (if roasting beets yourself), 5-10 minutes (for caramelizing walnuts)
- Total Time: 40-45 minutes (if roasting beets yourself), 15-20 minutes (if using store-bought beets)
- Yield: 4-6 servings
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: American
Ingredients
1 pound store-bought whole cooked beets (or you can roast fresh beets at home)
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:
¼ cup walnuts or pecans
1 teaspoon coconut oil, non-hydrogenated, non-dairy butter, or olive oil
1 tablespoon maple syrup
Instructions
- To 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 for 2-3 minutes, stirring occasionally. Drizzle in maple syrup and cook for an additional 2-3 minutes until caramelized. Remove from heat and set aside.
- For the horseradish alioli, roast the garlic by cutting the top off, drizzling with olive oil, wrapping in foil, and roasting at 400°F (200°C) for 30 minutes until soft. Squeeze the garlic out of its skins.
- In a food processor, combine roasted garlic, light mayo, horseradish, lemon juice, salt, pepper, and water. Blend until smooth and creamy. Adjust seasoning with more horseradish or lemon juice if desired.
- If using store-bought beets, peel and slice them into wedges. If using fresh beets, roast and peel them (see instructions for roasting). Arrange beets on a serving platter.
- Drizzle the horseradish alioli generously over the beets, top with caramelized walnuts, and sprinkle with fresh cilantro.
- Serve immediately as a side or light main dish and enjoy!
Notes
For a vegan option, ensure you’re using vegan mayo for the horseradish alioli.
Substitute the walnuts or pecans with other nuts like almonds or cashews for a different texture.
This recipe is naturally gluten-free. Ensure all ingredients are certified gluten-free if needed.
If you’re short on time, you can use store-bought candied walnuts or skip the caramelizing step.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
