Beet & Horseradish Salad
A colorful, creamy salad of roasted beets tossed with a zesty horseradish dressing and crunchy pistachios. High in fiber, low in saturated fat, and easy to prepare, this salad is perfect for weeknight dinners, meal prep, or as a nutritious side that brightens any table.
Equipment
- 1 Large Baking Sheet
- 1 sheet aluminum foil
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- 1 microplane or fine grater (for horseradish)
- 1 clean towel or cloth
Ingredients
- 2 pounds beets trimmed and scrubbed
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/2 cup mayonnaise homemade or Whole30 approved
- 2 tablespoons fresh horseradish finely grated (or more to taste)
- 1 shallot minced
- 2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 2 tablespoons tarragon chopped
- 1/4 teaspoon black pepper
- 1/4 cup unsalted roasted pistachios crushed (for garnish)
Instructions
- Preheat Oven and Prepare Beets: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting. While the oven warms, trim any stems and scrub the beets thoroughly under running water to remove all dirt and grit. Beets can sometimes hold sand in their crevices, so take your time to clean them well.
- Season and Wrap Beets: Place the cleaned beets onto a large sheet of aluminum foil. Drizzle the olive oil evenly over the beets, ensuring each one has a light coating to enhance roasting and caramelization. Sprinkle sea salt on top for seasoning. Wrap the foil tightly around the beets, creating a sealed packet to trap moisture. This will allow the beets to steam slightly while roasting, keeping them tender and flavorful.
- Roast the Beets: Place the foil-wrapped beets on a baking sheet and transfer them to the preheated oven. Roast for 65 to 70 minutes, or until a knife or skewer slides easily into the center of the largest beet. The roasting time may vary depending on beet size, so check for tenderness carefully. The beets should have a deep, rich color and soft texture when done.
- Cool and Peel Beets: Once roasted, carefully remove the beets from the oven and allow them to cool for at least 10-15 minutes, just enough to handle safely. When cool, use a clean kitchen towel or cloth to gently rub off the skins. They should slide off easily; no peeling knife is required if roasted properly. Cut the peeled beets into uniform cubes to ensure even coating with the dressing and a pleasant texture in every bite.
- Prepare Creamy Dressing: In a large mixing bowl, combine the mayonnaise, finely grated fresh horseradish, minced shallot, Dijon mustard, white wine vinegar, chopped tarragon, and black pepper. Whisk thoroughly until the ingredients form a smooth, creamy dressing. Taste and adjust the horseradish or seasoning if you prefer a bolder, zesty kick.
- Combine Beets with Dressing: Add the cubed roasted beets to the bowl with the prepared dressing. Using a large spoon or spatula, gently toss the beets until every cube is evenly coated. Be careful not to mash the beets; the goal is to preserve their shape while fully enveloping them in the flavorful dressing. This ensures every bite has a balance of creaminess and earthy beet flavor.
- Garnish with Pistachios: Transfer the dressed beet salad to a serving dish. Sprinkle the crushed unsalted roasted pistachios evenly over the top for a delightful crunch and nutty flavor. The pistachios also add a beautiful contrast to the vibrant red beet cubes, enhancing the visual appeal of the salad.
- Serve and Enjoy: Serve the salad slightly chilled or at room temperature, depending on preference. This dish makes a wonderful side for dinner, a vibrant addition to lunch, or an elegant starter for guests. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, making it ideal for meal prep.
Notes
- Roasting time may vary depending on beet size—check for tenderness by inserting a knife.
- Fresh horseradish can be adjusted according to your heat preference; start with less and taste.
- Beets stain easily; use gloves or an apron to avoid discoloration on hands and clothing.
- Leftover salad keeps well in the refrigerator for up to 3–4 days.
- For a vegan version, substitute mayonnaise with plant-based alternatives like cashew cream or vegan mayo.
- Pistachios can be swapped with walnuts or pecans for a different nutty crunch.
