Name: Creamy Beet & Horseradish Salad
Total time: 70 min
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); 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)

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I’m no stranger to the glorious combination of beets and horseradish, but lately I’ve been possessed by it.

I just can’t stop thinking about the fleeting ecstasy produced by marrying those sweet and biting flavors. It’s controlling my waking hours and haunting my dreams.

The other day, I almost forgot to pick up my dog from daycare because I was simply too preoccupied thinking about beets and horseradish.

I am telling you that I’m a monster.

Personal demons aside, this Creamy Beet & Horseradish Salad is the most recent expression of my obsession. I’ve draped roasted beets in a mayo-based horseradish dressing that is punctuated with crushed roasted pistachios for a bit of nutty crunch.

Welcome to my nightmare; it’s quite delicious.

Start by placing some beets in aluminum foil. Drizzle some olive oil on top and season them with a pinch of sea salt. Wrap the beets up tightly and roast in a preheated 400°F oven for 65-70 minutes, or until they pierce easily with a knife all the way through to the center.

Once the beets are cool enough to handle, rub the skins off with a clean towel and cube them up.

In a large mixing bowl, combine the dressing: mayo, fresh horseradish, dijon mustard, shallot, tarragon, white wine vinegar, and black pepper.

Add the beets to the bowl and toss to coat.

Sprinkle some crushed roasted pistachios on top before serving. Enjoy!

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5 from 1 vote

Creamy Beet & Horseradish Salad

Total Time 1 10

Servings

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
1 shallot minced
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
2 tablespoons tarragon chopped
1/4 teaspoon black pepper

For Garnish

1/4 cup unsalted roasted pistachios crushed

Instructions

Preheat the oven to 400°F.
Place the beets on a large piece of aluminum foil. Drizzle the olive oil on top and sprinkle them with sea salt. Wrap the foil tightly around the beets and place on a baking sheet. Roast for 65-70 minutes, or until they pierce easily with a knife all the way through to the center.
Once the beets are cool enough to handle, rub the skins off using a clean towel or cloth and cut them into cubes.
In a large mixing bowl, combine the remaining ingredients. Add the cubed beets and toss to coat with the dressing.
Garnish with the pistachios before serving.

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Notes

* I prefer a little more horseradish in this recipe (closer to 1/4 cup), but I would start here and adjust to your taste.

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