{"id":32108,"date":"2015-09-07T13:40:57","date_gmt":"2015-09-07T17:40:57","guid":{"rendered":"http:\/\/wanderlust.com\/?p=32108"},"modified":"2015-09-14T13:21:53","modified_gmt":"2015-09-14T17:21:53","slug":"recipe-marinated-beet-salad","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/es\/journal\/recipe-marinated-beet-salad\/","title":{"rendered":"Recipe: Marinated Beet Salad with Horseradish Vinaigrette"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

It’s no secret that beets<\/a> are a nutritional powerhouse. One of Wanderlust Hollywood<\/a> executive chef Seamus Mullen’s favorite way to prepare them is in a hearty, bright salad.<\/p>\n

“Beets are great. They are super good for you and incredibly tasty,” says Seamus. “This dish combines the root vegetable\u00a0in two forms\u2014roasted and raw\u2014and celebrates the beet. I love to have this along with a wrap for a perfect lunch or light dinner.”<\/p>\n

You can’t beet that. (Sorry, had to.)<\/p>\n

Marinated Beet Salad with Horseradish Vinaigrette<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

10 slices raw golden beets, sliced as thinly as possible
\n4 oz. roasted and marinated red and golden beets (see directions below)
\n2 tbsp\u00a0sunflower seeds
\n1\/4 cup sunflower sprouts
\n1\/2 cup arugula
\n1 small clove garlic, grated
\nLemon peel
\nBasil
\nMint
\nTarragon
\nDill
\nThyme
\nWhite wine vinegar
\n2 oz horseradish vinaigrette (see\u00a0directions below)
\nFresh horseradish to taste
\n2 oz Humboldt Fog cheese<\/p>\n

DIRECTIONS<\/strong><\/p>\n

For the roasted and marinated beets:<\/strong><\/p>\n

Pre-heat oven to 400 degrees F.<\/p>\n

In two large bowls, separate the red and golden beets. Season each with salt, pepper, grated garlic, thyme, and white wine vinegar and wrap beets individually in aluminum foil. Roast in the oven until tender when pricked, about 1 hour.<\/p>\n

Remove from the oven, let stand to cool for a few minutes, then peel and cut into 1\u201d irregular chunks.<\/p>\n

Marinate the roasted beets (separately) in olive oil, grated garlic, lemon peel, and herbs. Set aside.<\/p>\n

For the horseradish vinaigrette:\u00a0<\/strong><\/p>\n

1\/3 cup grated horseradish
\n2 tbsp Dijon mustard
\n2 tbsp honey
\n1 clove garlic, finely chopped
\n1\/3 cup white wine vinegar
\n2\/3 cup extra virgin olive oil
\nSalt and pepper to taste<\/p>\n

Combine all ingredients for vinaigrette and set aside.<\/p>\n

In a medium sized mixing bowl, combine 2 oz marinated golden beet with 2 oz marinated red beet. Season with salt and pepper and add the sliced raw beet. Add arugula, sunflower sprouts, and sunflower seeds. Toss with horseradish vinaigrette. Plate and garnish with crumbled cheese and microplane of fresh horseradish.<\/p>\n

Makes 1 serving\u00a0<\/em><\/p>\n

Photo by Melissa Ryan<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n