The New Beet Salad

By CSL Staff
October 7, 2015

 

Beet Salad

Beet Salad. /K&S Media

 

CSL updates a classic salad, with textural elements, and some surprises that are sure to please

RED AND YELLOW BEETS
Packed with vitamins, including Vitamin A,
Thiamine, potassium and B5.  Yellow beets are produced in small scale for consumption.  Vary the size and shape,  red beets are cut into rounds while yellow beets are diced.

DIAKON RIBBONS
To add a spicy edge to the salad, and a shock of white: ribbons of daikon (Japanese radish). Marinate in champagne vinegar and thyme for extra flavour.

VINAIGRETTE: Skip the heavy balsamic vinegar of the classic.  Instead, pair this salad with a sweet-tart dressing- one part agave nectar or honey, with  one part apple cider or white wine vinegar.  Season with salt and pepper.

MESCLUN SALAD
Small leaves of mixed lettuce (arugula, red leaf, escarole and romaine) add a touch of bitterness.

PINE NUTS
These toasted pine nuts are another crunchy element.  Pecans are also a great alternative.

RYE BREAD TRIANGLES
Toast the bread for extra texture and tang.

CRUMBLED FETA
A creamy, tangy Greek feta crumbled instead of the traditional thick sliced goat cheese, lends sharpness to the dish.

This recipe first appeared in the Summer 2013 issue of City Style and Living Magazine.