This delicious Marinated Beet and Salmon Salad is from our good friend Sunny! Sunny runs the Instagram account @sunnyrayeskitchen and regularly shares her amazing recipes on it. We introduced Sunny in this post if you want to hear more about her and how she has become such a great cook. Katie and I love to cook and bake, but are by no means “chefs”. We are all about quick, simple and family-friendly. But in our minds, Sunny is a chef. Her meals (this salad included) are amazing, impressive and worth every minute it takes to make.
Ok, back to this Marinated Beet and Salmon Salad. We love this recipe. Especially with summer garden and farmer’s market veggies coming very soon. We love using fresh vegetables and are always looking for ways to incorporate them into our weekly menus.
Beets sometimes get a bad earthy tasting rap, but they’re honestly one of our favorite root vegetables. They are so versatile and very healthy for you. Beets are full of vitamins, minerals and phytonutrients. Learn more about their benefits here. If you’re not a fan of beets, this might be a good way to try them since they are marinated and full of flavor.
We hope you try this recipe. If you’re worried that you’re not a fan of beets or salmon, you need to give it a shot. The combination of flavors just make this salad work. It’s so good! Here is the recipe.
Marinated Beet and Salmon Salad
Ingredients
- 2 salmon fillets
- 4-5 Tbsp. olive oil
- 8-10 beets
- 2-3 cups mixed greens
- 2 Tbsp. minced shallots
- 2 Tbsp. rich, sweet vinegar (balsamic or sherry)
- 1/4 cup chopped nuts (pistachios, walnuts, pecans)
- 1/4 cup feta of goat cheese
- salt and pepper (to taste)
Instructions
- I cook the beets in an Instant pot, but you can also boil them.
- If using an instant pot, add a few inches of water, put the whole beets in the bottom and cook on high pressure for 12 minutes.
- Let the release naturally.
- Once done, run under cool water and massage gently or use a peeler to get the skins off.
- Dice into bite-sized pieces and let cool.
- While the beets are cooking, mix together the shallots, oil, vinegar and salt/pepper in a small bowl. You can make a little extra for dressing.
- Once the beets are cool, mix them into the dressing and top with chopped nuts.
- Store in the refrigerator for a few hours.
- When you're ready to eat the salad, season the salmon with salt and pepper.
- Heat 1 Tbsp. oil in a skillet over medium-high heat until hot and simmering.
- Cool the salmon, skin side up, until golden brown and crisp (about 4 min.).
- Carefully flip the fillets and reduce the heat to medium.
- Continue cooking until done to your liking (about 4-5 min more).
- To assemble the salad, mix 2-3 cups of greens, baby spinach, arugula in a large salad bowl.
- Top with marinated beets, extra dressing, extra nuts and the salmon fillets.
- Add any roasted or raw veggies you have and then top with feta or goat cheese!
