Winter Beet Salad - Recipe Idea

Salads in our household never go out of season or style. During the winter months we tend to add at least one cooked root vegetable into our salads like, beets, rutabaga, radish, celeriac, kohlrabi, cabbage, corn, beans or sunchokes. Making it much easier on our digestion system while also giving us a nice balance of fibre from the fresh ingredients. Using only local produce during our off season can still be creative, gorgeous and delicious.

We sliced and pan roasted our chemical free and soil grown chioggia beets until al dente. We let them cool a bit and added in chopped pickled kohlrabi, pea tendrils micro greens, cubed granny smith apple from Walker Orchards, chopped mint from Lacombe Fresh and cashews from The French Raw Chef. Tossed everything in a dressing made from the leftover pickled kohlrabi brine, extra virgin olive oil, New Brunswick maple syrup, garlic, fermented mustard, salt and pepper.

What are you whipping up in the kitchen this week? Stop by all your favourite vendors booths to stock up this morning and afternoon at the Old Strathcona Farmers' Market. Find us in row 9 spot C.