Citrusy Beet Salmon Salad

A salad rich in healthy fats and omega-3

INGREDIENTS
1 kg red beets
1 tbsp olive oil
480 g salmon filet
¼ tsp ground black pepper
1/8 tsp garlic powder
1 tbsp olive oil
50 g goat cheese, crumbled
1 avocado, sliced
2 oranges, segmented, without membrane

Marinade/Dressing
1 ½ tbsp Dijon mustard
1 ½ tsp maple syrup
3 tbsp orange juice
2 tbsp olive oil
1 ½ tsp red wine vinegar
½ tsp dried parsley
½ tsp salt
Ground black pepper
2 tbsp fresh parsley / or 1 tsp dried

PREPARATION

1. Preheat the oven to 375°F.
2. Slice off the ends of each beet. Place them in a
3. baking dish and season with olive oil, salt, and
   pepper. Add water to the bottom of the dish. Cover
   with aluminum foil and roast for about 60 minutes.
   Leave space on oven rack for the salmon and the
   crisps. You will know the beets are ready when a fork
   can be easily inserted in the center. Place beets in
   water with ice cubes to cool. Peel and cut them into
   large cubes.
4. Line a baking dish with parchment paper. Season
   both sides of the salmon filet with pepper and
   garlic powder. Drizzle with olive oil. Bake for
   25–30 minutes or until salmon reaches an internal
   temperature of 140°F. Place salmon in the fridge
   to cool.
5. Line a small baking dish with parchment paper.
   Sprinkle small amounts of goat cheese into rounds
   on the baking sheet, being sure to spread them
   out. Season with ground pepper, and bake for
   10 minutes. Remove from the oven once the outside
   edges begin to brown. Cool completely.
6. In a medium-sized bowl, mix maple syrup and
   orange juice. Slowly whisk in olive oil to emulsify,
   then add vinegar, salt, pepper, and parsley. Add the
   diced beets to the dressing and let marinate for a
   few minutes.
7. Remove beets from marinade, assemble the salad
   and drizzle some of the remaining marinade over it.
   Season with salt and pepper, serve with the cheese
   crisps, and enjoy!

NUTRITION FACTS (PER SERVING: ¼ OF RECIPE)

Kcal: 640 / Protein (g): 33 / Fat (g): 41 / CHO (g): 40 / Fibre (g): 11 / Ca (mg): 117 / Fe (mg): 53/ Na (mg): 687