Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts [Vegan]

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Roasted beets and kale salad with horseradish crema – sweet and earthy, with a spicy kick, and lots of toasted nuts and seeds. This fall salad packs a ton of flavor and a festive look, perfect for a special occasion.

Roasted Beets and Kale Salad with Horseradish Crema and Hazelnuts [Vegan]Calories310Serves2Cook Time50IngredientsFor the Salad:1 pound beets (a mix of golden and red variety)1 bunch Lacinato kale2 tablespoons olive oil1 garlic clove, smashed1/4 cup toasted hazelnuts, roughly choppedA handful of chopped fresh dill5 tablespoons horseradish crema1 teaspoon mustard seeds1 teaspoon coriander seeds (optional)1 teaspoon poppy seeds (optional)For the Horseradish Crema:2 tablespoons vegan sour cream1 1/2 – 2 tablespoons prepared horseradish (with no sugar added)1 tablespoon vegan mayonnaise1/4 teaspoon saltPreparationPreheat your oven to 400° F.Scrub the beets clean, and cut off the tops (no need to peel if your beets are organic).Slice in half, and then each half into 3-4 wedges.Place a few wedges onto a piece of aluminum foil, drizzle with a little olive oil, and coarse sea salt, and wrap.  I make about 4-5 parcels.Roast the parcels for 45 – 60 minutes or more, until the beets have started to caramelize, and develop a nice crispy crust.While the beets are roasting, clean and remove the tough stalk from the kale leaves, and tear into big pieces.  Toss with 1 Tbs olive oil, a little salt, and the smashed garlic clove, and spread on a baking sheet, trying not to overlap the leaves too much (use two baking sheets if necessary).Once the beets are done, reduce the oven temperature to 350° F.  Roast the kale for 10-15 minutes, keeping an eye on them, until they have just begun to crisp up.Mix the sour cream, and mayonnaise with the salt, and add 1 Tbs of the prepared horseradish.  Taste, and add 1 more tablespoon of horseradish if you like.In a dry skillet, add the mustard seeds, coriander seeds, and poppy seeds, and dry toast for 1-2 minutes on a low/medium heat.Assemble the salad by layering the roasted kale at the bottom of a shallow salad plate, the beet wedges on top, then dot with the horseradish crema, and top with lots of fresh dill, toasted hazelnuts, and the toasted seeds.Nutrional Information

Per Serving: Calories: 310| Carbs: 52g | Fat: 9g | Protein: 8g | Sodium: 280mg | Sugar: 35g

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:AUTHOR & RECIPE DETAILS

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Wholesome, seasonal ingredients in simple, delicious meals.

Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.



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