Sunday, March 17, 2013

Ruby Winter Salad

We've been living in Poland for six months now and I have a grocery store that gives me a feeling of home. I'm no longer too shy to approach the butcher counter and in fact can even put together just enough polish and sign language to usually get what I am asking for. So, now that I've been tying my apron strings a bit more often, here I am.

   Beets are an every day staple here and if you had a meal that didn't include beets, it was probably breakfast. To accompany tonight's baked salmon (fresh from Norway), I assembled this lovely salad. It has just enough essence of spring to take away any lingering winter chill, at least for a moment.

Ruby Winter Salad
Makes: 2 large salads or 4 smaller salads

2 small beets, scrubbed buraki
Olive oil
1 red grapefruit
Small greens such as arugula (I used roszponka which translates to lamb's lettuce)
1/4 cup hazelnuts, toasted
2 tablespoons honey miod
1 tablespoon oil (walnut)
1/4 teaspoon cumin kminek
Sea salt

   Trim root ends of beets and rub with olive oil. Place on a baking sheet lined with foil (then you won't have to wash it..) and bake at 350°F (176°c) for an hour. Let stand until cool, then peel and cube.

   Slice grapefruit in half; cut and remove fruit sections. Pour and squeeze any juice into a small bowl (there should be a couple of tablespoons worth). Into the bowl with the juice, whisk in the honey, oil, cumin and a pinch of salt.

   Place a handful of greens onto each plate and arrange grapefuit and beet around greens. Top with hazelnuts and drizzle with dressing.



  1. Yum! Thanks for sharing! I'm going to try this next time we have Alaskan salmon!

  2. looks delicious. I'll give it a try