Roasted Beet Salad with Horseradish-Cashew Cream

Make the beets:

1. 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:

1. 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:

1. 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.

2. 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.