I’ll “Beet” It Outta Ya!

 

This is one of the salads from Catch.

This is one of the salads from Catch.

I recently did some demonstrations at the Catch Seafood Festival on the Taste Of Nova Scotia Culinary Stage.  Here is an adaptation of that recipe witch includes golden, candy cane and bull’s blood beets.  Hope you “beet” it up!

Beet and Smoked Mackerel Salad

  • 1 candy cane beet; peeled, quartered and thinly sliced
  • 1 golden beet; peeled and julienned
  • 1 bull’s blood beet; peeled, quartered and thinly sliced
  • 1/4 of a celery root; peeled and thinly sliced
  • 1 Jonagold apple; julienned
  • 6 radishes; thinly sliced
  • 1/4 cup basil; roughly chopped
  • 2 lemons; zest & juice
  • 1/4 cup walnut oil
  • Salt & pepper
  • 1 cup micro-greens
  • 3 fillets of smoked mackerel; flaked

Thinly slice your beets and radishes on a mandolin if possible; I use a “Benriner” which is a Japanese mandolin.  Mix all your ingredients together in a bowl and serve.

More Feisty Posts:

Chimichurri; A Gaucho's Best Friend
Happy Birthday & Birthing Jean!
Renee & Zoe's Strawberry Ice Cream

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2 Responses to “I’ll “Beet” It Outta Ya!”

  1. Cynthia Says:
    June 29th, 2009 at 10:27 pm

    Is YUM a sufficient comment. I saw quite a bit of this demo. Even dreamed about that nifty woodworking tool you used for zesting. What did you call it again?

    I took some pics for our blog on novascotia.com. We’ll have to chat. Great Blog Renee!

    Cynthia (from Nova Scotia Tourism)

  2. Renee Says:
    July 1st, 2009 at 8:01 am

    I thought the weekend was great too! The tool I used was a “rasp”; you can get them at Lee Valley tools. Let’s get together for coffee soon.

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