Try our beet, Parmesan, and garlic scape salad, a perfect side dish for your summer BBQs. This recipe highlights seasonal vegetables with a delicate touch of sweet and savoury, offering an explosion of flavours in every bite. Easy to prepare and rich in nutrients, it will quickly become a staple of your summer meals.
Ingredients
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2 medium beets (or enough to have 500 ml (2 cups) of diced cooked beets)
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500 ml (2 cups) beet greens (or spinach), coarsely chopped
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½ of a red onion, finely chopped
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1 peach, diced
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60 ml (¼ cup) walnuts, chopped
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60 ml (¼ cup) grated Parmesan
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15 ml (1 tbsp) chia seeds (whole or ground)
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1 garlic scape, finely chopped
Dressing:
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30 ml (2 tbsp) 0% plain yogurt
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30 ml (2 tbsp) red wine vinegar
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15 ml (1 tbsp) light mayonnaise
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15 ml (1 tbsp) Dijon mustard
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10 ml (2 tsp) honey
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5 ml (1 tsp) dried tarragon (or parsley)
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1 ml (¼ tsp) cumin
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Pepper and salt, to taste
Preparation
- In a large pot of boiling water, cook the beets for about 20 minutes, or until they are tender. Let them cool before peeling and cutting them.
- Meanwhile, in a large bowl, mix all the dressing ingredients until well combined. Set aside.
- Once the beets are ready, add the remaining salad ingredients and mix well.
- Serve immediately or store in the refrigerator.
Notes
Keeps for 3 days in the refrigerator in an airtight container.
For quicker preparation, you can use store-bought vacuum-packed pre-cooked beets. Otherwise, take the opportunity to visit your local farmers!
