Roasted Beet Salad with Camelina Yogurt Dressing

The North American Table Beet, red, candy cane, yellow, big, small, pickled, raw, roasted, boiled or steamed, even carpachio’d (I’m inventing words now). All varieties and treatments respectively, under one vegetable name heading if you were to Wiki it,...

The North American Table Beet, red, candy cane, yellow, big, small, pickled, raw, roasted, boiled or steamed, even carpachio’d (I’m inventing words now). All varieties and treatments respectively, under one vegetable name heading if you were to Wiki it, (Beta Vulgaris) I haven’t disagreed with Wikipedia until this blog, as there’s absolutely nothing vulgar about these resilient and multipurpose little beauties. Another one of Mother Nature’s natural health foods, the juice is said to help with blood pressure issues. Not to mention the fact that adding sugar when roasting can be virtually unnecessary as when harvested at the right time the natural sugar content in a beet can almost require the addition of a sharp goats cheese or vinegar. And for the tie-dye guru in all of us, the purple ones make one heck of a good natural dye. On that note, I can add through experience that your least favourite apron and preferably not a white chef jacket are requisite when processing any amount more than 10 pounds of purple beets.

Variety Of Beats
Variety Of Beats

It’s admittedly difficult to get excited about beet salads especially in a province and part of the world where winter exists in a true and snowy sense. A six month growing season is the harsh reality, and too few green houses, make great leafy salad ingredients sometimes hard to come by. Yet we often find ourselves asking, why not do a beet salad it’ll be nostalgic, fun even.

It doesn’t have to have balsamic reduction like a lot of the classics do, or even goat cheese, which is A-typical but not required. At Rime Restaurant we strive for freshness and a multitude of textures. We’ve been able to attain that very simply by keeping pretty much to the norm. We do have an opportunity, being from Nova Scotia, to be inside the box with ingredients, but soar above the box flavour wise because of our plethora of local ingredients. A cheese producer like RAN-Cher Acres producing one of the most amazing hard and ash crusted goats cheese you’ll taste anywhere. And that I wouldn’t recommend missing if you happen to visit the Halifax Farmers’ market Saturday or Lunenburg on Thursday. While you’re there, why not pick up one of the outside of the box options included in the recipe and get some gluten-free Schoolhouse Granola. As long as we’re on the topic of ingredients don’t forget to secure your Nova Scotia produced Camelina Oil (available at Cilantro 12 months of the year). It’s a non GMO, high in anti-oxidant and omega-3 helper, that when used in moderation can really augment the health benefits and in this case adds to the rich earthiness and complexity of the dish.

Three farmers Camelina Oil
Three farmers Camelina Oil

I hope that my account of ingredients and notes on nutrition and fashion adds to your beet salad experience and that the notes for mixing up ingredients with crunchy things like granola keep it interesting for years to come or at least that one pesky vegetarian looking for a meal supplement. It’s important to note that the focus for this recipe is on the dressing. The product keeps in the fridge for at least a week, always shake before using. As long as you’ve got the dressing then get some beets cooked, cooled and chopped. Feel free to toss them up with some salt, pepper, goat cheese as well as greens if you’ve got them and start experimenting.

Roasted Beet Salad with Camelina Yogurt Dressing

Roasted Beet Salad with Camelina Yogurt Dressing
Roasted Beet Salad with Camelina Yogurt Dressing - Photo by Valerie Leduc Photography

Ingredients

  • Beets (Any type of beet is fine with this recipe)
  • Granola, or preference of nuts
  • Salad greens
  • Goat cheese
  • ½ cup greek yogurt
  • ½ cup vegetable oil
  • 2 Tbsp Camelina oil
  • 1 small lemon, juiced
  • 1 oz apple cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of salt and pepper

Method

  1. A hand blender and high-sided container are needed to mix the dressing.
  2. In the high-sided container, add Dijon, salt and  pepper, cider vinegar and lemon juice. Gently pour the vegetable oil in with the mixer running at the bottom of the container. Follow by blending in yogurt, finish with the Camelina oil. If the dressing is too thick, mix in some room temperature water.
  3. Roast and peel a large batch of beets, then chop and toss in the dressing. The dressing keeps for a number of days in the refrigerator.
  4. For crunch add your favourite granola or nuts. Plate your salad greens and top with beets, dressing and granola.
  5. Finish off with grated goats cheese. Feel free to use poetic license with these ingredients. The cheese adds richness, the granola is for crunch and the greens keep the dish fresh.
  6. Season to taste and serve.

Bon Appetit!