Deconstructed Beet Salad

  October 16, 2021   Read time 1 min
Deconstructed Beet Salad
The earthy beets are roasted in sticky, rich honey. Walnuts are candied-which, by the way, only takes 5 minutes-tart cranberries balance the candied walnuts. A handful of mixed spring greens are tossed with a simple honey balsamic vinaigrette.


  • 1 cup creme fraiche
  • 1/3 cup horseradish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 teaspoon white balsamic vinegar
  • 1 pound baby beets
  • 1/2 cup goat cheese (crumbled)
  • 1/4 pound watercress
  • 2 tablespoons Marcona almonds


  1. Place creme fraiche, horseradish, dijon, salt and white balsamic in blender. Blend on setting 4 (puree) 1 minute. Store in refrigerator until ready to use. Can be made 3 days ahead.
  2. Preheat oven to 400 degrees. Wash beets and wrap in foil. Bake 30-40 minutes until tender. Remove from oven and cool. Peel beets and cut into quarters.
  3. To assemble, divide beets between 4 plates. Top with goat cheese, almonds and watercress. Drizzle each plate with 2 tablespoons Creamy Horseradish Dressing. Serve immediately with additional dressing.