SUMMER BEET SALAD WITH GARLIC recipe

SHARED BY CBC CANADA

Prep time: 60 minutes | Servings: 5

Ingredients:

  • 1 lb of small beets.

  • 1 clove black garlic.

  • 1 clove white garlic.

  • 1 bunch wild garlic.

  • 10 bing (sweet) cherries.

  • 2 tbsp. dark balsamic vinegar.

  • 3 tbsp. avocado oil, plus more for dressing beets and wild garlic.

  • ½ tsp. grainy dijon mustard.

  • 1 sprig mint.

  • Handful of wild herbs.

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Directions:

Wash the beets, drizzle with some avocado oil and wrap with foil. Bake at 375 F until tender.

While the beets are baking blend the bunch of wild garlic with salt and more avocado oil until smooth. Set aside.

Slice white garlic thin and deep fry until light brown (the darker the garlic, the more bitter it becomes.) Set aside.

Slice black garlic thin and set aside.

Pit cherries and blend with balsamic vinegar, mustard and avocado oil. Season with salt and pepper. 

Peel the beets once cooked under cold water. The skin should slide off the beets very easily. Once peeled dress with the salad dressing and lay on the plate. Sprinkle with the three kinds of garlic. Add the fresh mint, wild herbs and enjoy.