Stonemill Bakehouse Chia and Supergrains Sweet Beet Salad

Chia and Supergrain Sweet Beet Salad

Serves: 6

Prep Time: 15 Minutes

Ready In: 45 Minutes

Cook Time: 30 Minutes

What You'll Need:

  • 4 cups of 1/2 -inch bread cubes, cut from Stonemill Bakehouse Chia and Supergrains bread
  • ½ cup of avocado oil
  • 1 ½ tablespoons of balsamic vinegar
  • 3 tablespoons of orange juice
  • 2 oranges
  • 2 purple beets, peeled and cut into cubes
  • 1⁄3 cup of pomegranate seeds
  • ¼ teaspoon of garlic, minced
  • 2 cups of romaine lettuce cut into bite-size pieces
  • 2 cups of arugula cut into bite-size pieces
  • ½ cup of chopped parsley
  • ½ cup of mixed cilantro, chives, and dill
  • ½ cup of celery, diced
  • 2 ounces of goat cheese, crumbled
  • Salt (preferably Himalayan pink salt)

Featured Bread:

What You'll Need To Do:

  • Turn your oven on to 350° F.
  • Place the Chia & Supergrains 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.
  • 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.

Featured Bread2: