Roasted Beets and Kale salad with Horseradish Crema
Ingredients
1 pound Beets
2 Tablespoons Olive Oil
Coarse Sea Salt, As Needed
1 bunch Lacinato Kale
1 clove Garlic, Minced
1 teaspoon Mustard Seeds
1 teaspoon Coriander Seeds
1 teaspoon Poppy Seeds
¼ cups Fresh Dill, Chopped
¼ cups Toasted Hazelnuts, Roughly Chopped
FOR THE HORSERADISH CREMA:
2 Tablespoons Sour Cream
1 Tablespoon Mayonnaise
¼ teaspoons Salt
1 Tablespoon Prepared Horseradish (No Sugar Added), Or More To Taste
Preparation
Preheat oven to 400°F.
Scrub 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 about 1 tablesooon olive oil and coarse sea salt, and wrap. I make about 4 to 5 parcels.
Roast the parcels for 45–60 minutes or more, until beets have started to caramelize and develop a nice crispy crust.
While beets are roasting, clean and remove the tough stalk from the kale leaves and tear into big pieces. Toss with remaining 1 tablespoon olive oil, a little salt and garlic. 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 oven temperature to 350°F. Roast kale for 10–15 minutes, keeping an eye on them, until they have just begun to crisp up.
For the horseradish crema, mix sour cream, mayonnaise, salt, and prepared horseradish. Taste, and add more horseradish if you like.
In a dry skillet, add mustard seeds, coriander seeds, and poppy seeds. Dry toast for 1–2 minutes over low/medium heat.
Assemble salad by layering roasted kale on the bottom of a shallow salad plate. Place the beet wedges on top. Dot with horseradish crema and top with lots of fresh dill, toasted hazelnuts, and toasted seeds.
