Description
A vibrant and flavorful beet salad with a zesty horseradish dressing that brings out the earthy sweetness of the beets.
Ingredients
Scale
- 4 medium beets, washed and trimmed
- 1/4 cup horseradish, prepared
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- 2 cups arugula or mixed greens
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup walnuts, toasted (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a knife easily pierces through the beets.
- Once the beets are cooked, allow them to cool slightly. Peel the skins off under running water to make it easier, then slice them into wedges.
- In a small bowl, whisk together the horseradish, olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- In a large bowl, combine the arugula or mixed greens and the beet wedges. Drizzle the horseradish dressing over the salad and toss gently to combine.
- Top with crumbled feta and toasted walnuts if desired. Serve immediately.
Notes
- For extra flavor, you can add thinly sliced red onion to the salad.
- This salad can be prepared in advance; however, it’s best served fresh for optimal texture.
- Adjust the amount of horseradish to your taste preference; it can be quite spicy!
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 8
- Sodium: 320
- Fat: 14
- Saturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
- Cholesterol: 5
Keywords: beet salad with horseradish, roasted beet salad, healthy beet salad, horseradish dressing, vegetarian salad recipe