We love hearing how people are enjoying our products in their own recipes. If you have a recipe you think we’d love why not send us an email or post it on our Facebook page. Whether it be fine dining, a BBQ with friends, a special occasion with family or a lazy Friday night, we’ve got you covered. We’ve literally got a recipe for every occasion. With quality like the kind that we make available to customers all throughout Australia, there is nothing holding you back from creating that perfect meal for yourself and your loved ones right at home. The salmon we farm is some of the best in the world. Note: The dressing has a flavor punch to match the flavor of the greens.Atlantic Salmon – Perfect for All Occasions Add olive oil and blend until emulsified. Place zest, juice, vinegar, Dijon, shallots, garlic, and honey in a miniature or large blender. Squeeze 1 to 2 oranges to add to measuring cup for a total of ½ cup juice.
Squeeze remaining membranes from segmenting to get juice. Segment 2 oranges over a bowl to catch juice. Pour any accumulated juice into a measuring cup.
#Maple glazed salmon roast potatoes beets grilled asparagus skin#
You may have to juice one or more oranges plus the collected accumulated juice to get ½ cup needed for the vinaigrette.)Ĭut skin from oranges over a bowl to catch juice. (Note: From every orange that is peeled or segmented, catch any accumulated juice in a bowl and transfer to a measuring cup. Makes 4 servings.ģ-4 navel oranges or Cara Cara navel oranges (enough oranges to make ½ cup fresh orange juice then segment remaining oranges)ġ ½ tablespoons white wine or champagne vinegar In another serving bowl, layer greens, beets, orange segments, and goat cheese crumbles. Tear leaves into bite size pieces and place in a bowl. To assemble salad: Remove beet greens stems from water. While beets are cooking make Orange Shallot Vinaigrette and section oranges. (When removing skins from and cutting beets I suggest wearing disposable gloves to prevent staining.) Remove skin from beets using paper towels. Cool until beets can be handled without getting burned. Remove foil packet from oven, remove beetroots from packet, and place on a plate. Bake 45 minutes or until beets are tender when pierced with a fork. Pour 2-3 tablespoons balsamic dressing around beetroots and seal packet. Take a double width of foil large enough to make a packet for the beets. Place stems with greens in a glass of water to rehydrate. Two hours before you plan to eat the salad, cut beet greens stems at beetroot. Orange Shallot Vinaigrette, recipe follows Enjoy, friends!īeet Salad with Beet Greens, Roasted Beets, Goat Cheese, Orange Segments and Orange Shallot Vinaigretteġ bunch beets with beet greens (found with the organic vegetables)īalsamic salad dressing, your favorite brand Plan to store beet greens in the refrigerator for 2 days or less and keep greens attached to the root bulbs (the beets) until ready to make the salad. When choosing beets with greens at the grocery store look for greens that are not bruised.
They are also a good source of vitamin B1, B6, iron, pantothenic acid, phosphorus and protein. My daughter, Lindsey, made this salad when she was home for Christmas.īeet greens are a nutrient dense food that is an excellent source of vitamin K, A, C, E, and B2, copper, manganese, magnesium, fiber and calcium. If you have ever wondered what to do with the beet greens that come attached to beets make a salad out of them! The greens are similar to the texture of baby kale.
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