Golden Beet Salad With Smoked Salmon

I do miss entertaining, catering and hosting cooking classes and Greek Supper Clubs. This salad was served a couple of years ago at one of my seafood-themed supper clubs.

I chose golden beets for this dish as the have almost the same colour as the smoked salmon that crowns this salad.

My three-citrus dressing, mixed salad dressings, the addition of a tangy yogurt sauce, the crunch of pomegranate seeds and the salad is complete!

Golden Beet Salad With Smoked Salmon

(serves 4)

4 medium golden beets

6 cups of mixed salad greens

4 pieces of smoked salmon, rolled into roses

1/3 cup pomegranate seeds

Citrus Dressing

1/4 cup of finely diced shallots (or red onions)

2 Tbsp. red wine vinegar

2 Tbsp. honey

2 Tbsp. Dijon honey

juice of one lemon

juice of one orange

juice of 1/2 grapefruit

approx. 1/2 cup extra virgin olive oil

fresh ground pepper

sea salt to taste

Yogurt Sauce

1/4 cup strained full fat yogurt

2 Tbsp. orange juice

2 Tbsp. lemon juice

2 Tbsp. olive oil

pinch of salt and pepper

water as needed

1. To cook your beets, place them in a sheet of foil, drizzle with some oil, sprinkle some salt and wrap tightly. Place in a preheated 400F for 45 to 60 minutes (or until fork tender). Remove from the oven, allow to cool. Once cooled, peel and discard skins, quarter.
2. For the citrus dressing, add all ingredients into a medium mason jar, seal and shake. Open, taste and adjust seasoning to taste.
3. For yogurt sauce, add yogurt into a bowl along with orange and lemon juice, olive oil and stir. Have a taste, add water if still thick, pinch of salt and pepper and stir in.
4. Dress the beets in some of the citrus dressing, divide and plate.
5. Place salad greens in a large bowl, about 1/2 cup dressing and toss. Add more dressing if desired.
6. Divide and plate, place salmon rose in center, drizzle with yogurt sauce, garnish with pomegranate seeds and serve.

© 2021, Peter Minaki. All rights reserved.

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