Rohan’s Chia and Supergrains Sweet Beet Salad

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 Slow Crafted Chia & Supergrains bread adds a crunchy texture as well as healthy grains.​

READY IN 45 minutes
PREP TIME 15 minutes
COOK TIME 30 minutes

What you'll need:

  • 4 cups of ½-inch bread cubes, cut from Stonemill Slow Crafted 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)

What you'll need to do:

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