From the story: Feasting with Friends and Gratitude for the Holiday.
Before attempting this recipe, I harbored doubts about its potential appeal, as the inclusion of horseradish appeared to be an unconventional pairing with beets. However, upon preparing and tasting it, I came to realize that it is precisely the addition of horseradish that transforms it into a truly delectable and distinctive dish.
Beet and Mandarin Extravaganza Infused with Horseradish and Caramelized Walnut Crunch
Servings 10 servings
Ingredients
Beet Base.
- 2 pounds beets (fresh raw or store-bought cooked)
- 1 to 2 bunches fresh cilantro, finely chopped
- ½ cup arugula or spring mix (cut into small pieces
- 3 mandarin oranges, cut into small pieces with seeds removed
Horseradish Aioli.
- 1 bulb fresh garlic
- ½ to ¾ cup mayonnaise (homemade or store-bought)
- 3 tablespoons horseradish (homemade or store-bought)
- 5 teaspoons fresh squeezed lemon juice
- ¼ teaspoon salt
- ⅕ teaspoon ground black pepper
Caramelized Walnuts.
- 1 cup walnuts
- 4 teaspoons coconut oil
- 4 to 5 tablespoons maple syrup
Instructions
Beet Base.
Prepare Raw Beets, Garlic Bulb, and Caramelized Walnuts.
- Preheat oven to 400℉.
- If using raw beets: Clean and wrap raw beets in foil and place in oven until soft and tender--approximately 2 hours. Check intermittently to test for readiness. They are done when a fork slides through them easily and they are juicy. Remove from oven and let cool. When cool, remove skin. Set aside.
Garlic Bulb.
- Cut off the bottom of the garlic bulb and wrap it in aluminum foil. Cook for 45 minutes to 1 hour, or until it becomes soft. Set aside.
Caramelized Walnuts.
- In a skillet on the stovetop, melt the coconut oil. Add the maple syrup and then the walnuts. Cook over low to medium heat for approximately 5 minutes, watching them lightly brown. Turn them every few minutes to ensure they do not burn and carefully monitor the reduction of the maple syrup. (Walnuts will continue to brown when removed from the stove, so be sure to take them off the stove before they become too dark.) Once they are ready, remove the walnuts and place them on parchment paper to cool. During this time, the maple syrup will harden. After they have cooled, fold them inside the parchment paper and use a rolling pin to crumble them into small pieces. Set them aside.
Horseradish Alioli.
- In a bowl, combine mayonnaise, horseradish, lemon juice, salt, and black pepper. Squeeze the cooked garlic out of the peel into the mixture and blend thoroughly with an immersion blender. Set aside.
Prepare the beet base mixture.
- Cut the cooked beets into small bite-sized pieces and place them in a medium bowl. Add the chopped cilantro, arugula or spring mix, mandarin orange pieces, and mix.
- Add the horseradish aioli and then the caramelized walnuts to the bowl. Toss well. Taste the salad and adjust the ingredients to your preference by adding more of any ingredient if desired.
Notes
This recipe incorporates my homemade mayonnaise, crafted with Sherry Plum olive oil, and my homemade horseradish, imparting a deeper and more distinct flavor. Both can be prepared in advance using my recipes available at Artisan Mayonnaise Alchemy and Easy Classic Homemade Horseradish. The use of homemade condiments can enhance the quality of your dishes. You can access the recipes for homemade mayonnaise and horseradish separately. If you would like to use the Sherry Plum Organic Olive Oil for the mayonnaise, you can purchase it by clicking here: 100% California Certified Organic Extra Virgin Olive Oil.
