-
- Prep
- 10 min
-
- Total
- 18 min
-
- Serving
- 4
Ingredients
- 6 small yellow beets, peeled and cooked
- ½ red onion, sliced
- 60 mL (1/4 cup) apple cider vinegar
- 10 mL (2 tsp) sugar
- 125 mL (1/2 cup) water
- 5 mL (1 tsp) salt
- 4 naan breads
- 227 g (1/2 lb) smoked salmon, sliced
- 500 ml (2 cups) baby arugula
- 1 garlic clove, finely chopped
- Juice from half a lemon
- 60 mL (1/4 cup) olive oil
- 2 Woolwich Dairy 113 g Original Goat Cheese logs
Directions
- Preheat oven to 180°C (350°F).
- On a working surface, cup beets into 8 quarters. Set aside.
- In a microwave-safe bowl, combine red onions, apple cider vinegar, sugar, water, and salt. Heat in microwave for 2 ½ minutes. Set aside.
- Place the naan bread on an oven-safe baking sheet lined with parchment paper and bake in the centre of the oven for 6 minutes.
- Meanwhile, in a small bowl whisk together the lemon juice, garlic, and olive oil.
- Top the naan bread with beets, smoked salmon, baby arugula, onion slices, and Woolwich Dairy goat cheese. Drizzle with vinaigrette and serve.
A recipe inspired by our foodie collaborator, Garth, from the INGREDIENTS BY SAPUTO X YOU initiative.
FEATURED PRODUCT
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