Smoked Salmon & Beets Recipe
house smoked salmon, mixed greens, roasted golden beets, red onion, caraway croutons, stone ground mustard vinaigrette
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Let cool, peel, and slice.
- 2
Prepare the Croutons
Cut the bread into small cubes. In a skillet over medium heat, add 1 tablespoon of olive oil and the caraway seeds. Once heated, add the bread cubes and toss to coat. Cook until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Make the Vinaigrette
In a small bowl, whisk together the stone ground mustard, remaining olive oil, white wine vinegar, salt, and black pepper to taste until emulsified.
- 4
Assemble the Salad
In a large bowl, combine the mixed greens, sliced roasted beets, and thinly sliced red onion. Drizzle with the vinaigrette and toss gently to combine.
- 5
Serve
Plate the salad mixture and top with house smoked salmon and caraway croutons. Enjoy!
