Chia and Supergrain Sweet Beet Salad

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This salad tastes as good as it looks. Like the vibrant colours it emanates, every bite is fresh and full of flavour. A hearty and crisp crouton, Stonemill® Chia and Supergrains bread add a crunchy texture as well as healthy grains.

Dinner

Healthy Eats

Sliced Bread

Ingredients

4 cups of 1/2 inch bread cubes, cut from Stonemill® Bakehouse Chia and Supergrains bread
1/2 cup (120ml) of avocado oil
1 1/2 tablespoons (20ml) of balsamic vinegar
3 tablespoons (45ml) of orange juice
2 oranges
2 purple beets, peeled and cut into cubes
1/3 cup (70g) of pomegranate seeds
1/4 teaspoon of garlic, minced
2 cups (400g) of romaine lettuce cut into bite-size pieces
2 cups (400g) of arugula cut into bite-size pieces
1/2 cup (100g) of chopped parsley
1/2 cup (100g) of mixed cilantro, chives, and dill
1/2 cup (100g) of celery, diced
2 ounces (60g) of goat cheese, crumbled
salt (preferably Himalayan pink salt)

Directions

Turn your oven on to 350° F (176° C)
Place the bread cubes on a baking sheet, drizzle with avocado oil and toss.
Toast bread in the oven until golden (5 to 10 minutes), then remove and cool.
Increase oven temperature to 400° F (204° C)
Place beets on a casserole-type dish, drizzle with a bit of oil, add a little water, and cover with foil.
Roast until tender (about 45 minutes). Let cool.
Whisk oil, orange juice, garlic, vinegar, and a sprinkle of salt together in a bowl.
Cut the rind off the oranges (squeezing as much juice as you can into the dressing bowl) including the white part.
Slice the orange, then cut the rounds into triangular segments.
Squeeze the rest of the juice from the peel into the dressing.
Place bread cubes, herbs, celery, oranges, greens, and capers into a bowl.
Toss with the dressing.
Top with beets, goat cheese, and pomegranate.
Then, and this is our favourite part, dig in.