Roasted Beet & Pistachio Salad with Horseradish Crème Fraîche
A vibrant and flavorful salad combining roasted beets, crunchy pistachios, and a creamy horseradish dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium-sized beets
- 1 cup unsalted roasted pistachios
- 1 cup crème fraîche
- 2 tablespoons fresh grated horseradish
- Salt to taste
- Freshly ground black pepper to taste
- Fresh herbs (optional, dill or parsley)
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets individually in aluminum foil and roast in the oven for 45 minutes to 1 hour, or until fork-tender.
- Let the beets cool slightly, then peel and slice them into bite-sized pieces.
- In a mixing bowl, combine crème fraîche with horseradish, salt, and pepper. Adjust to taste.
- Layer sliced beets in a serving dish, topping generously with pistachios and horseradish crème fraîche.
- Garnish with fresh herbs if desired.
Notes
For a vegan version, substitute crème fraîche with dairy-free yogurt. You can also customize by adding citrus for a fresh twist.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
