Posted about 1 year ago

Our favourite salad components

Roasted Beets

8-10 small beets, of different colours 

oil, as needed

kosher salt, as needed

  1. In a large piece of aluminum foil, place beets and drizzle with 2 tbsp of olive oil and sprinkle with about 1 tsp salt; add about 2 tbsp water; seal foil up tightly and place on a baking sheet

  2. Roast in a 450°F oven for 45 minutes to 1 hour, until beets are fork tender

  3. Take out of oven and peel as soon as you can


½ cup dried quinoa makes about 1 cup cooked.  

We prefer the ‘pasta method’ when cooking quinoa: add quinoa to boiling, really salty water.  Boil for 10 minutes, strain through a fine mesh strainer and cool on a baking sheet.

Red Wine Vinaigrette

The ‘go-to’ vinaigrette for a ton of salads

¼ cup red wine vinegar

½ tsp. kosher salt

½ tsp. sugar

2 tsp. Dijon mustard

¾ cup sunflower oil

  • Whisk together first 4 ingredients.  Slowly whisk in oil.  Keeps well in the refrigerator. 

Yogurt Dressing

A dressing, a dip, a sauce.  Its always in our fridge.

1-cup plain yogurt

2-3 tbsp. crumbled feta cheese

2 tbsp. mayonnaise

juice of ½ lemon

½ tsp. kosher salt

good handful of fresh herbs (dill, chives, parsley, tarragon, cilantro—whatever you like.  Use one, or a combination)

  • Just mix everything together! Keeps for at least a week in the fridge. 

  • Suggestions: veggie dip; with grilled chicken or grilled veggies; with beet salad; on pita sandwiches….

Pickled Red Onion

A quick pickle that is great tossed into salads, on sandwiches, with grilled meats and fish…

Toasted Nuts and Seeds

We love to add toasted nuts & seeds to a lot of salads, as well as a soup garnish.   Toasting them briefly in a pan makes a real difference: simply place in a dry frying pan over medium heat and shake frequently.  Once they start to turn colour or become fragrant, get them out of the pan and into a bowl. 



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