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Creamy Beet and Horseradish Salad
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Creamy Beet & Horseradish Salad

Total Time 1 hour 10 minutes
Servings 6

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.

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.