Beet lovers: we have a fresh new take on your favorite root vegetable. Use pickled beets in a ‘slaw!
Pickled Beets Slaw

 

Actually, Nazneen from Coffee and Crumpets has created this incredible flavor combination with our beets. The colorful photo above is hers as well. She used our seasonal Holiday Beets, but this can really be made with our Simply Beets or Curried Beets as well.
Dive in, and have fun with these creations!
INGREDIENTS
Pickled Sweet Beet Slaw
  • 1 jar MM Local Beets , slivered or chopped
  • 4 satsumas (or tangerines, clementines, oranges), peeled and segmented
  • 1 bunch of radishes, slivered or chopped
  • 1 container micro greens or sprouts

Dressing and Marinade

  • ½ cup beet juice/vinegar from jar
  • ½ cup fresh orange juice, from 2 oranges
  • 2-3 tablespoons vinegar or lemon juice
  • ½ teaspoon mustard, optional
  • 3 tablespoons olive oil
  • Salt and pepper

Serving Ideas

  • 4 6 oz salmon fillets
  • Soft polenta, prepared to package instructions
  • 4 burrata balls
  • Artisanal bread, sliced, brushed with oil and grilled
  • Salad leaves
INSTRUCTIONS

Beet Slaw with Salmon

 

  • In a medium size bowl, make the dressing.
  • Add the beet juice from the jar and add the orange juice.
  • Add 2 tablespoons of vinegar and if you’d like it more tart add the other tablespoon.
  • Whisk in the mustard, if using.
  • Use a mild mustard, like a honey mustard.
  • A strong mustard will over power the delicate taste of the beet dressing.
  • Whisk in the olive oil
  • Check for salt and pepper.
  • Add mite olive oil or vinegar to taste.
  • In a dish large enough to hold the salmon fillets, place the fillets and pour over 4 tablespoons of the dressing to marinade the salmon.
  • While the fish is marinating, make the beet slaw.
  • Place the satsuma segments and the radishes into a bowl.
  • Only add the beets if you don’t mind everything being pink!
  • I added the beets last so as to not colour everything.
  • Start cooking the polenta according to package instructions.
  • If you’re using an instant kind, you might want to cook it while the fish is cooking so both will be hot when you serve.
  • Heat a cast iron pan, or a skillet and add a drop of oil.
  • Remove the fillets from the marinade and dry them off with a paper towel.
  • Once the skillet and oil are hot, place the salmon fillets skin side up (if your salmon has skin)
  • (Preheat the oven to 400F/200c if you’re going to finish the fish in the oven, not necessary though, the fish will cook sufficiently in the pan)
  • I just seared and sautéed the fish on the cook top but if you don’t like it too dark, you can finish off the cooking in the oven until it’s cooked to your desired doneness.
  • I like my salmon quite well done, but you can just keep an eye on the middle of the fish and cook to how you like it.
  • To plate, put a serving of polenta on a plate, top with a fillet of salmon.
  • Add the beets to the satsuma and radish mixture.
  • Place heaping spoonfuls on top of the salmon.
  • Drizzle some dressing over the top of the beet slaw.
  • Place a small bunch of microgreens or sprouts on top of the slaw.

Beet Slaw with Roasted Burrata

  • Preheat the oven to 400F/200C
  • Place the burrata balls into a small cast iron skillet or a small baking dish.
  • Place the dish in the oven.
  • The cheese only takes 10 minutes to melt and bubble away.
  • Grill or toast the bread slices.
  • Have the beet slaw ready.
  • Take out the skillet or baking dish from the oven, once the cheese is bubbling.
  • Serve and eat right away while the cheese is hot and gooey.
  • Spread on the grilled bread and top with the beet slaw.
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