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Roasted Beet and Potato Salad with Horseradish Cream Cheese and Walnut Vinaigrette

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Roasted walnut oil is a rich nutty flavored cooking oil that is high in omega 3 fatty acids. It is a fantastic finish on roasted beets.

This recipe is also great with chopped avocados or cucumbers added.

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 pound beets, golden preferred
  • 1 pound new potatoes
  • Walnut oil
  • Red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup prepared horseradish
  • 8 oz. Kite Hill almond milk cream cheese
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra-virgin olive oil
  • 1/2 red onion, thinly sliced
  • 4 cups salad mix lettuce
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons walnuts, toasted and roughly chopped

Instructions

  1. Preheat oven to 400° F. Place beets on a piece of aluminium foil large enough to create a sealed packet. Drizzle the beets with olive oil and red wine vinegar. Place potatoes in their own foil packet. Drizzle with olive oil. Seal both packets and place on a cookie sheet in the oven.
  2. Roast until a fork easily goes through beets and potatoes, around 45 minutes to 1 1/4 hour. Remove from oven and open packets to let beets and potatoes start to cool.
  3. When beets are cool enough to handle, cut them into 1/2″ wedges and transfer to a bowl. While they are still warm, drizzle with more vingar, season with salt and pepper, and toss to coat. Once vinegar is absorbed, drizzle with walnut oil and toss again. Set aside.
  4. When potatoes are cool enough to handle, cut them into 1/2″ wedges and transfer to a separate bowl. While they are still warm, drizzle with vingar, season with salt and pepper, and toss to coat. Once vinegar is absorbed, drizzle with walnut oil and toss again. Set aside.
  5. While beets and potatoes are cooking, make horseradish cream cheese. Add prepared horseradish, almond milk cream cheese, nutritional yeast, olive oil, and 1/2 teaspoon salt to food processor. Blend until smooth. Taste and adjust seasonings.
  6. In a large bowl, toss onion, dill, parsley with lettuce and 2 tablespoons red wine vinegar. Season with salt and pepper and toss again. Add 2 tablespoons walnut oil and gently toss. Divide between serving plates.
  7. Divide beets and potatoes between serving plates. Top with toasted walnut pieces and two or three small scoops of horseradish cream cheese.

Find it online: http://shiftycrafty.com/roasted-beet-and-potato-salad-with-horseradish-cream-cheese-and-walnut-vinaigrette/