- Prep time 20 minutes
- Total time 2 hours & 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. Spread coarse salt onto baking sheet; place beets on salt. Cover sheet with foil; bake until beets are tender, 70 to 90 minutes. Set aside.
Meanwhile, in bowl, whisk together mayonnaise, yogurt, vinegar, dill and garlic. Set aside in refrigerator.
When cool enough to handle, chop beets into cubes and place on serving dish; pour reserved dressing over top. Sprinkle generously with Sunflower Crumble; top with Pickled Onions.
Sunflower Seed Crumble Preheat oven to 350°F. Line baking sheet with parchment paper. In bowl, stir 1/4 cup each quick-cooking (not instant) rolled oats, sunflower seeds and softened salted butter with 3 tbsp all-purpose flour, 2 tbsp brown sugar and 1/2 tbsp dill seeds until mixture forms coarse crumble. Spread onto prepared baking sheet; bake for 12 minutes. Using spatula, break up hardened crumble; return to oven; cook until crumble is golden brown and crunchy, about 12 minutes. Let cool on baking sheet. Sprinkle over salad. Makes about 3/4 cup.
Pickled Onions In small saucepan, combine 3/4 cup each white vinegar and water, 1/2 cup granulated sugar and a small piece of raw beet. Bring to boil, reduce heat and let simmer until liquid reaches deep pink colour; remove from heat. Discard beet and set liquid aside.
Peel and cut 3 small white onions into three 3/4-inch thick slices. In skillet, heat 1 tbsp vegetable oil over medium-high heat. Add onion slices; cook, turning halfway through cooking time, until onions are browned, 4 to 6 minutes. Transfer to reserved liquid; let marinate for at least 45 minutes. Drain onions; serve over salad. Makes 4 servings.
Nutritional facts Per serving: about
- Iron 3.2 mg
- Fibre 9 g
- Sodium 475 mg
- Sugars 38 g
- Protein 9 g
- Calories 600
- Total fat 38 g
- Cholesterol 12 mg
- Saturated fat 11 g
- Total carbohydrate 55 g
