Beet and Sprout Salad, with a Spicy and Creamy Dressing - Appetizers | Montreal’s Public Markets

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Beet and Sprout Salad, with a Spicy and Creamy Dressing

All recipes | Appetizers, Main dishes

Beet and Sprout Salad, with a Spicy and Creamy Dressing, Entrées

Preparation time : 15 minutes

Total time : Cooking time: 10 minutes

Serves 4

By Bobby Grégoire, Gastronomy Specialist
Level of difficulty: Easy
Type of dish: Appetizer

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.

Cut all the vegetables into 1 cm cubes, except for the candied tomatoes.
Put all the salad ingredients with the oil and cider vinegar in a large mixing bowl. Gently toss.
Combine the yogurt, Kipik hot sauce and maple syrup and mix well in a bowl.
Transfer the salad into serving bowls, add a spoonful of the yogurt sauce and garnish with a few broken bread chips and pea sprouts.

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