Roasted Beet Salad with Horseradish-Cashew Cream
Using a variety of beets, such as red, golden, or Chioggia (sometimes called candystripe), adds stunning color to this vibrant beet salad recipe from London chef Carine Ottou. The beets are cut into wedges and then roasted with garlic and fresh rosemary, which intensifies their earthy sweetness. Nutty and crunchy, the flax, chia, and poppy seed crisps stand in for croutons; soaked and pureed cashews serve as the creamy base of the vegan horseradish sauce that ties the beet salad together.
February 2022
Gallery
Credit: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Recipe Summary
Ingredients
Directions
Make Ahead
Store leftover cashew-horseradish cream in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.
Note
Baby beets have a thin skin that gets tender after roasting. If using larger beets, peel before roasting.