  Flat Iron Beet Salad (Photo courtesy of www.cowanandcompany.net) |
When many Canadians think about Ireland they think “good times, great beer and bland food”. For a country that relied so heavily on cabbage and potatoes throughout history it is no wonder its food has a reputation for being stodgy and boring. However, with St. Patrick’s Day fast approaching, it is time to show Canadians that Irish food today is far from bland. Over the last few decades a new Irish cuisine has emerged that is based on traditional ingredients prepared in new ways. This cuisine emphasizes fresh, quality meats and seafood along with products grown from Ireland’s diversified selection of staple crops.
In honour of St.Patrick’s Day, Chef Niels Kjeldsen, Executive Chef of Prime Pubs – premium, authentic Irish pubs located in Toronto, Ottawa, Calgary, Nepean, Kingston and Sarnia – has created a selection of delicious dishes based on the new Irish cuisine. Easy to prepare, these satisfying dishes are ideal for St. Patrick’s Day celebrations at home or for family suppers or entertaining friends any time of year.
Irish fields are no longer just sown with potatoes and cabbage. Today wheat, barley and beets grow alongside the traditional staples and these new crops are an important part of daily cuisine. The Flat Iron Beet Salad, featuring ruby red beets on a bed of spring mix, grape tomatoes and cucumbers topped with Stilton crumble and a strong bow cider-citrus vinaigrette, is a must try. For a more substantial meal, try topping it with thin slices of blackened Flat Iron steak.
Flat Iron Beet Salad
2 cups (480mL) *Roasted Beets
2 cups (480mL) spring mix
1 cup (240mL) cucumber, diced
1 cup (240mL) grape tomatoes cut in half
1 cup (240mL) * Strongbow Cider Dressing
½ cup (120mL) stilton, crumbled
½ cup (120mL) * Pickled Onions
Roasted Beets (yield 2 cups)
2 pc beets, washed, stems removed
1 tbsp (15mL) olive oil
1 tsp (5mL) sea salt
2 pc aluminum foil
Method - Roasted Beets
Rub beets with oil and sea salt.
Wrap individually with foil and bake in oven at 350, cooking times may vary depending on size of beets (approx 1hr-1hr ½) cool beets in foil, then peel and slice ¼ thick, reserve.
Strongbow Dressing (yield 1 cup)
2 tbsp (30mL) shallots, peeled, chopped
½ tbsp (7mL) Dijon mustard
4 tbsp (60mL) Strongbow Cider
2 tbsp (30mL) cider vinegar
1 tbsp (15mL) honey
½ cup (120/mL) canola oil
½ tbsp (7.5mL) fresh thyme, chopped
¼ tsp (1.25mL) salt
¼ tsp (1.25mL) ground black pepper
½ pc Granny Smith apple, fine dice
Method – Strongbow dressing:
Add all ingredients to stainless steel bowl except for oil.
Using a wire whip, slowly add oil whipping constantly until finished, place in clean container and reserve.
Pickled Onions (yield ½ cup):
2 tbsp (30mL) white vinegar
4 tbsp (60mL) water
¼ tsp (1.25mL) salt
¼ tsp (1.25mL) sugar
½ pc bay leaf
¼ tsp (1.25) black peppercorns
¼ lb red onions, peeled, sliced 1/8 inch thick
Method- Pickled Onions:
Place all ingredients in a medium sized pot except for onions, bring to a boil.
Place onions in stainless steel bowl, then pour mixture over top.
Let cool, then place in the fridge until completely cold.
Assembly of the Salad:
In large stainless steel bowl toss spring mix with, cucumbers, grape tomatoes and strongbow dressing.
Using 4 large 10 inch square plates or large round, place slice beets in a circle 2 inches from the rim slightly overlapping.
Place tossed Spring mix salad in the middle, followed by crumbled stilton all over salad and lastly pickled onions right in the centre of the salad.
Enjoy!
Serves 4
