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Smoked Salmon & Beet Salad with Meyer Lemon and Dill Vinaigrette
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Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 2
- 1 red beet
- 2 mandarins, peeled, thinly sliced
- 1 small bulb of fennel, thinly sliced (fronds reserved for garnish)
- 1 small meyer lemon, juiced
- 1 handful of fresh dill sprigs, finely chopped
- ¼ cup of olive oil
- ½ pound smoked salmon or gravlax
- ½ avocado
- ¼ cup feta cubes or crumbles
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°. Prep beets by trimming off the long root end, stems, and greens (reserving stems and greens for another use). Wrap the beet tightly in foil and roast in the oven on a foil-lined sheet tray for one hour. Allow the beet to cool, peel off the skin, quarter, and then thinly slice.
- Make the vinaigrette by combining lemon juice, dill, and olive oil in a small bowl. Mix until fully incorporated. Season with salt and pepper to taste.
- Assemble the salad onto individual plates or a large platter by layering beets, mandarins, smoked salmon, and fennel, drizzling with vinaigrette as you go. Top with spoonfuls of avocado, crumbled feta, and more vinaigrette. Finish with freshly cracked black pepper and fennel fronds.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
