- Aluminum foil
- Small bowl
- Whisk or fork
- Brush for marinade
- 4 red or orange beets, peeled (about 12 oz/375 g)
- 3 tbsp (45 mL) balsamic vinegar, divided
- 1 tbsp (15 mL) local butter
- 8 cups (2 L) spring greens
- 1 1/2 cups (375 mL) thinly sliced cucumber
- 1/4 cup (60 mL) thinly sliced red onion (optional)
- 1 cup (250 mL) crumbled Canadian cow’smilk feta cheese
- 1/4 cup (60 mL) chopped fresh basil
- Grilled Salmon
- 3 tbsp (45 mL) melted butter
- 1 tbsp (15 mL) chopped fresh dill
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) salt
- 4 salmon portions (about 1 1/4 lb/625 g total),skin on
- 1/4 tsp (1 mL) pepper
- Preheat oven to 400°F (200°C). Place beets on a large piece of heavy foil. Add butter and 1 tbsp (15 mL) of the vinegar; wrap well and roast for about 45 minutes or until tender when pierced with knife. Let cool slightly and slice. Place beets and juices in a large bowl.
- Grilled Salmon: Preheat grill to medium-high heat. In a small bowl, whisk together butter, dill, mustard and salt. Sprinkle salmon with pepper. Place salmon on grill, skin side down, and brush liberally with butter mixture. Close lid and grill for 5 minutes. Open lid and brush with remaining butter. Grill for another 5 minutes or until fish flakes easily when tested. Remove from grill.
- Divide spring greens among 4 dinner plates. Add cucumber and red onion, if using. Top with sliced beets and juices. Sprinkle with feta and basil. Drizzle with remaining balsamic vinegar and top each plate with a piece of grilled salmon.
- Don’t throw away your beet greens! Beet greens are slightly sweet, and among the most tender, soft and nutritious of all the greens. Saute them in butter with a handful of pine nuts for a truly delicious side!
- Substitute salmon for other thick, hearty fillets of fish like halibut or haddock.