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Roasted Beet & Citrus Salad with Creamy Horseradish Dressing

Beets are abundant during the winter months and they're so delicious when roasted and paired with some simple ingredients. The horseradish adds a little heat to balance the dish.

Submitted By:

Dietary Interests: Gluten-Free , Heart Friendly , Mediterranean , Vegetarian

Yield:

8 servings

Total Time:

1 Hour 20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

8 servings

Total Time:

1 Hour 20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 ½ cups (360 ml) 0% fat Greek yogurt
  • 2 Tablespoons (15 g) horseradish
  • 1 bunch (20 g) fresh parsley leaves
  • 3 (45 g) medjool dates, pitted
  • ½ teaspoon kosher salt, optional
  • 2 pound (908 g) roasted beets, cut into medium chunks
  • 2 (260 g) oranges, peeled, halved, sliced thin
  • ½ bunch (10 g) fresh parsley leaves
  • ½ cup (55 g) toasted walnuts
  • 1 teaspoon lemon rosemary sea salt, optional

Directions

  1. Place the Greek yogurt, horseradish, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
  2. Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.  Remove from the container and refrigerate for about an hour before, this will thicken the mixture.

Chef's Notes

  • We like to layer this salad to avoid getting the beet's natural liquid on the other ingredients - place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.

Ingredients

  • 1 ½ cups (360 ml) 0% fat Greek yogurt
  • 2 Tablespoons (15 g) horseradish
  • 1 bunch (20 g) fresh parsley leaves
  • 3 (45 g) medjool dates, pitted
  • ½ teaspoon kosher salt, optional
  • 2 pound (908 g) roasted beets, cut into medium chunks
  • 2 (260 g) oranges, peeled, halved, sliced thin
  • ½ bunch (10 g) fresh parsley leaves
  • ½ cup (55 g) toasted walnuts
  • 1 teaspoon lemon rosemary sea salt, optional

Directions

  1. Place the Greek yogurt, horseradish, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
  2. Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.  Remove from the container and refrigerate for about an hour before, this will thicken the mixture.

Chef's Notes

  • We like to layer this salad to avoid getting the beet's natural liquid on the other ingredients - place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.