Ingredients

1     medium red beet, julienned
1     medium yellow beet, julienned
2     Roma tomatoes, julienned
1/2  English cucumber, julienned
1     head blonde frisée
1     bunch watercress
3     cups (750 mL) mesclun greens
1/4  cup (60 mL) haricots verts (fine green beans), blanched
1 Tbsp (15 mL) finely diced red onion
2 Tbsp (30 mL) finely sliced (chiffonade) fresh basil
1 cup (250 mL) Lemon, White Beer, and Truffle Vinaigrette (recipe, page 201)
1 box pea or bean sprouts

Serves 8

Serve with: quenching

When we set out to devise a salad that would best reflect the restaurant, we wanted it to be unusual, bistro-y, and beer-dressed and to act as an appetizer or main course. We think this fits the bill, with the crunchy green beans, the sweet beets, and of course our delicious Lemon, White Beer, and Truffle Vinaigrette. To make a meal of it, add soft goat cheese, sautéed garlic shrimp, or grilled chicken or salmon.

• In a small saucepan over medium-high heat, add the beets and enough water to cover and bring to a boil. Cook beets until they are fork-tender, drain, and run under cold water to stop cooking. Peel and julienne beets on a mandolin or by hand.
• Cut tomatoes in half lengthwise, make a small incision lengthwise in the centre, scoop out seeds, press tomato meat flat against a cutting board, and julienne.
• Slice cucumber lengthwise in half and remove seeds. Cut lengthwise into pieces 2 inches (5 cm) long, then julienne.
• Wash all greens. Prepare frisée by breaking it into small pieces. Cut all but about 2 inches (5 cm) of the stems off watercress.
• Place all ingredients in a bowl except sprouts, add Lemon, White Beer, and Truffle Vinaigrette, and toss.
• Top salad with sprouts.

Download this recipe below.

Learn more about The Beerbistro Cookbook where this recipe came from by click here.

The Beerbistro Cookbook