![Candied Beet Salad with Horseradish Cashew Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/zI0dXIsVnCkyHzHakb_yCfE4CZI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Candied-Beet-Salad-with-Horseradish-Cashew-Cream-FT-RECIPE0222-104791e2010e404a94454819a987270a.jpg)
Ingredients
Beets
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2 pounds trimmed multicolored baby beets (from about 3 pounds beets with greens, or 12 to 14 beets), unpeeled, scrubbed, and cut into 1-inch wedges
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5 unpeeled garlic cloves
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3 (3-inch) rosemary sprigs
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1 ½ teaspoons olive oil
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1 ¼ teaspoons fine sea salt
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¼ teaspoon black pepper
Crisps
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2 tablespoons golden flax seeds or brown flax seeds
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2 tablespoons water
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2 tablespoons chia seeds
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1 ½ tablespoons poppy seeds
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⅛ teaspoon fine sea salt
Horseradish-Cashew Cream
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¾ cup raw cashews, soaked in water at least 1 hour or up to 12 hours
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¼ cup fresh lemon juice, plus more for serving
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¼ cup water
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2 tablespoons freshly grated horseradish
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2 tablespoons apple cider vinegar
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1 tablespoon nutritional yeast flakes (optional)
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¼ teaspoon fine sea salt
Additional Ingredient
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Baby salad greens, pea shoots, or torn beet leaves
Directions
Make the beets:
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Preheat oven to 350°F. Arrange beets, separated by color, in an even layer in a 13- x 9-inch baking pan. Add garlic cloves and rosemary sprigs to pan; drizzle with oil, and sprinkle with salt and pepper. Roast in preheated oven until beets are tender and slightly wrinkled, about 1 hour. Let stand at room temperature until cool, about 45 minutes.
Meanwhile, make the crisps:
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Increase oven temperature to 375°F. Pulse flax seeds in a spice grinder until coarsely ground, 4 to 6 pulses. Stir together ground flax seeds, 2 tablespoons water, chia seeds, poppy seeds, and salt in a large bowl; let stand at room temperature, uncovered, 10 minutes. Spoon mixture onto a baking sheet lined with parchment paper, and top with an additional parchment paper sheet. Roll mixture to 1/8-inch thickness. Remove top parchment sheet. Bake mixture at 375°F until hardened, about 15 minutes. Let cool 15 minutes. Break into about 2-inch pieces.
Make the cashew-horseradish cream:
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Drain soaked cashews. Place cashews, lemon juice, 1/4 cup water, horseradish, vinegar, nutritional yeast (if using), and salt in a blender; process until smooth, about 30 seconds.
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Remove and discard rosemary sprigs from pan with beets. Peel garlic cloves; discard skins. Arrange salad greens on a large platter, and top with beets and garlic. Sprinkle with crisps, and dollop with cashew cream. If desired, sprinkle with additional lemon juice.
Make Ahead
Store leftover cashew-horseradish cream in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.
Note
Baby beets have a thin skin that gets tender after roasting. If using larger beets, peel before roasting.