Beets are the kind of vegetable we have almost all winter long. Despite their availability, unfortunately, this root vegetable is very underrated and usually prepared in the most ordinary and uninteresting ways. This salad is very simple yet quite hearty. It can serve as a main dish or make a great appetizer. Perfectly nourishing.
- roasted beets
- several types of dark leafy greens (romaine, mizuna, arugula, sprouts)
- lightly salted salmon (or other salmon-family fish; mackerel or herring also work)
- olive oil with a strong aroma
- rice vinegar, balsamic, or wine vinegar (red, white, or apple cider)
- salt (pink, black, or sea)
- freshly ground black pepper
Start with a layer of dark leafy greens on the bottom of the dish. Don’t chop the leaves — tear them by hand after washing and drying. Add spicier greens such as mizuna or arugula for contrast.
Next, slice the roasted beets thinly and spread them evenly over the greens. Don’t hold back — the beets are the star ingredient here.
Then comes the fish. Slice the salmon (or other fatty fish) thinly and lay it over the beets.
For the dressing, mix salt, freshly ground pepper, a splash of vinegar for acidity, and a generous drizzle of aromatic olive oil. This ties all the flavors together — salty, sweet, sour, spicy, and umami.
Finish the salad with sprouts. They add concentrated enzymes, extra nutrition, and a beautiful fresh look.
This salad is filling enough to be a main dish but also works well as an appetizer. With roasted beets and salted fish on hand, it makes a quick, nutritious lunch or dinner.
Start with a layer of dark leafy greens on the bottom of the dish. Don’t chop the leaves — tear them by hand after washing and drying. Add spicier greens such as mizuna or arugula for contrast.
Next, slice the roasted beets thinly and spread them evenly over the greens. Don’t hold back — the beets are the star ingredient here.
Then comes the fish. Slice the salmon (or other fatty fish) thinly and lay it over the beets.
For the dressing, mix salt, freshly ground pepper, a splash of vinegar for acidity, and a generous drizzle of aromatic olive oil. This ties all the flavors together — salty, sweet, sour, spicy, and umami.
Finish the salad with sprouts. They add concentrated enzymes, extra nutrition, and a beautiful fresh look.
This salad is filling enough to be a main dish but also works well as an appetizer. With roasted beets and salted fish on hand, it makes a quick, nutritious lunch or dinner.
