Roasted Beet Salad Recipe

Chef Stewart Boyles of Culinary Capers shares how to make this colourful and nutritious salad that’s perfect for alfresco dining

Ingredients

• 2 lb baby beets, tops removed
• 3 cups baby lettuce mix
• 3 cups baby arugula
• ¼ cup toasted walnuts chopped
• ½ cup Tarragon Apple Cider Grainy Mustard Vinaigrette (recipe below)

Instructions

1. Roast baby beets until tender. Peel and cut in halves or quarters, depending on how large they are.
2. Dress beets and greens with vinaigrette. Season to taste.
3. Arrange the greens on a platter, top with the beets and finish with the toasted walnuts

Serves 6

Tarragon Apple Cider Grainy Mustard Vinaigrette

Ingredients

• ? cup extra virgin olive oil
• 1 tbsp honey
• 1 tbsp and 1 tsp apple cider vinegar
• 1 tbsp grainy mustard
• 1 shallot, minced
• 1½ tsp chopped chives
• ½ tsp chopped fresh tarragon
• Salt and pepper to taste

Instructions

1. Whisk ingredients together.
2. Season to taste.

Yield ½ cup

Culinary Capers is celebrating summer with an enticing alfresco dinner menu that pairs perfectly with summer’s easy-living vibes. Available for pick-up and delivery are this beet salad, a roasted cauliflower quinoa salad and a kale Caesar salad. Mains include grilled chicken shawarma and baked Lois Lake Steelhead. Dessert features B.C. cherry pie. The menu serves 8 to 10 people for $384.