Beet and Sprout Salad, with a Spicy and Creamy Dressing

Beet and Sprout Salad, with a Spicy and Creamy Dressing

Ingredients

salad
  • Sprout mixture: 125 mL (½ cup)
  • Lebanese cucumber, in 1 cm cubes: 2
  • Beets, in 1 cm cubes: 2 small
  • Mesclun: 125 mL (½ cup)
  • Candied tomatoes: 80 mL (⅓)
  • Sunflower seed oil: 45 mL (3 tbsp.)
  • Cider vinegar: 30 mL (2 tbsp.)
  • Salt and pepper: to taste
 
Spicy and Creamy Dressing
  • Greek yogurt, 10%: 60 mL (¼ cup)
  • Hot sauce (e.g., Kipik): 15 mL (1 tbsp.)
  • Maple syrup: 15 mL (1 tbsp.)
 
garnish
  • Bread chips: 12
  • Pea sprouts: 60 mL (¼ cup)

Preparation

Blanch the beets in boiling water in a small pot for 10 minutes. Cool under running water once they are cooked and peeled.

  1. Cut all the vegetables into 1 cm cubes, except for the candied tomatoes.
  2. Put all the salad ingredient with the oil and vinegar in a large mixing bowl. Gently toss.
  3. Combine the yogurt, Kipik sauce and maple syrup and mix well in a bowl.
  4. Transfer the salad into serving bowls, add a spoonfull of the yogurt sauce and garnish with a few broken bread chips and pea sprouts.
Preparation
15 minutes
Cooking
10 minutes
Servings
4 portions
Category
Appetizers
Main dishes
Recipe by
Bobby Grégoire