Beet Salad with Savoury Crumble
This refined-looking salad is actually super easy to assemble because it uses store-bought salmon gravlax. You can make your life even easier by purchasing cooked beets at the grocery store. Simply lay everything elegantly on the plate, pour the mustard dressing over it and sprinkle a garnish of crunchy seeds on top for a pretty […]
Ingredients
- 1/2 cup (90 g) roasted buckwheat (kasha)
- 1/4 cup (40 g) roasted sunflower seeds
- 1/4 cup (40 g) roasted pumpkin seeds
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) honey
- 2 tbsp roasted camelina seeds (optional) (see note)
- 1/2 tsp ground fennel seeds
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 egg yolk
- 2 tbsp (30 ml) red wine vinegar
- 1/2 cup (125 ml) vegetable oil
- 6 cups (140 g) mesclun lettuce
- 3 cooked beets, cut into thin wedges
- 1 tbsp capers
- 1 package (100 g) salmon gravlax
Instructions
- In a non-stick skillet over medium-high heat, toast the buckwheat, sunflower seeds and pumpkin seeds in the oil for 2 to 3 minutes. Add the honey and camelina seeds. Cook just until the honey begins to caramelize. Remove from the heat. Add the fennel. Season with salt and pepper. Mix well. Transfer to a plate and let cool. The savoury crumble will keep for 2 weeks in an airtight container at room temperature.
This refined-looking salad is actually super easy to assemble because it uses store-bought salmon gravlax. You can make your life even easier by purchasing cooked beets at the grocery store. Simply lay everything elegantly on the plate, pour the mustard dressing over it and sprinkle a garnish of crunchy seeds on top for a pretty and tasty weeknight supper.