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Roasted Beet & Greens Salad with Horseradish Creme

Servings 4 -6 servings

Ingredients

  • 2 pounds about 6 beets, tops removed and reserved
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup torn kale
  • 2 tablespoons chopped parsley
  • 2 teaspoons chopped rosemary
  • 1 tablespoon lemon juice
  • 1/4 cup sour cream
  • 1 tablespoon prepared horseradish
  • 2 teaspoons water

Instructions

  • Preheat oven to 400°.
  • Wrap beets in foil, place on a baking sheet and bake for 1 hour. Allow to cool
  • Remove beets from foil and peel skins from beets. Cut beets into 1/2-inch pieces.
  • Combine beets, olive oil, vinegar, salt, and pepper in a medium bowl.
  • In another bowl, combine 1 cup torn beets greens, kale, parsley, rosemary, and lemon juice.
  • Toss beets mixture into greens.
  • Combine sour cream, horseradish, and water.
  • Serve beets and greens with a drizzle of horseradish creme.