“Beets are great. They are super good for you and incredibly tasty,” says Seamus. “This dish combines the root vegetable in two forms—roasted and raw—and celebrates the beet. I love to have this along with a wrap for a perfect lunch or light dinner.”
You can’t beet that. (Sorry, had to.)
Marinated Beet Salad with Horseradish Vinaigrette
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10 slices raw golden beets, sliced as thinly as possible
4 oz. roasted and marinated red and golden beets (see directions below)
2 tbsp sunflower seeds
1/4 cup sunflower sprouts
1/2 cup arugula
1 small clove garlic, grated
White wine vinegar
2 oz horseradish vinaigrette (see directions below)
Fresh horseradish to taste
2 oz Humboldt Fog cheese
For the roasted and marinated beets:
Pre-heat oven to 400 degrees F.
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.
Remove from the oven, let stand to cool for a few minutes, then peel and cut into 1” irregular chunks.
Marinate the roasted beets (separately) in olive oil, grated garlic, lemon peel, and herbs. Set aside.
For the horseradish vinaigrette:
1/3 cup grated horseradish
2 tbsp Dijon mustard
2 tbsp honey
1 clove garlic, finely chopped
1/3 cup white wine vinegar
2/3 cup extra virgin olive oil
Salt and pepper to taste
Combine all ingredients for vinaigrette and set aside.
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.
Makes 1 serving
Photo by Melissa Ryan
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