Roasted Beet, Salad with Dill Horseradish Vinaigrette

Print Recipe
Course Main Course
Keyword Phase Three, Vegetarian
Servings 2


  • 1 tbsp Fresh dill, chopped
  • 1 tbsp Fresh parsley, chopped
  • 2 tbsp Fresh horseradish, grated
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 cup Extra virgin olive oil
  • Cracked pepper and sea salt to taste
  • 1 Large beetroot, roasted, skinned, and chopped into pieces
  • 1/2 cup Goats cheese crumbled
  • 1/2 cup Hazelnuts, chopped


  • To make the vinaigrette, start by combining the dill, parsley, and horseradish in a large jar and blend with a stick blender.
  • Place the vinegar, Dijon mustard, and olive oil into a large bowl and whisk or blend together to form an emulsion. Stir the herb mixture into the emulsion and season to taste with salt and pepper. Set vinaigrette aside.
  • Place the beetroot into a bowl. Toss a little dill-horseradish vinaigrette through the beet pieces then divide between two plates.
  • Add the crumbled goat’s cheese and hazelnuts, and drizzle over a little more vinaigrette to taste.