Wild Blueberry Beet Salad
Kilted Chef Alain Bosse
A delicious side dish that is earthy and improves with time!
white wine vinegar
coarse sea salt
freshly grated ginger
Scrub beets. In a medium pot, add water to cover the beets and cook for approximately 1 hour. To check for doneness, insert a knife into a beet and check to see if it comes out easily.
Cool the beets. Slip off the skins.
Cut into ¼ inch cubes and place into a large bowl.
Combine beets with sugar, white wine vinegar, olive oil, sea salt, freshly grated ginger, zest of one good sized orange, the orange segments, chives and wild blueberries.
Toss delicately and set for at least an hour.
Top with grated orange peel and sea salt.
This salad recipe can last for up to 1 week if refrigerated. It also improves the flavour the longer it sits!
healthy eats, salad