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
- 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.
- For the citrus dressing, add all ingredients into a medium mason jar, seal and shake. Open, taste and adjust seasoning to taste.
- 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.
- Dress the beets in some of the citrus dressing, divide and plate.
- Place salad greens in a large bowl, about 1/2 cup dressing and toss. Add more dressing if desired.
- Divide and plate, place salmon rose in center, drizzle with yogurt sauce, garnish with pomegranate seeds and serve.
