Roasted Beet & Pistachio Salad with Horseradish Crème Fraîche Gelson's
Lunch Recipes Roasted Beet & Pistachio Salad with Horseradish Crème Fraîche This salad exudes rustic, pared-down vibes.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Toothpick
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
- Refrigerator
- Plastic wrap
Ingredients
- 2 lb red beets, trimmed and rinsed
- 4 Tbsp extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground Gelson’s black pepper, to taste
- 4 oz crème fraîche
- 2 Tbsp prepared horseradish
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp finely chopped Gelson’s organic fresh tarragon
- 1 Tbsp finely chopped Gelson’s organic fresh chives
- 1 small shallot, minced (about 2 Tbsp)
- 1 tsp honey
- 4 oz pistachios, toasted and roughly chopped, for garnish
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