Beet Salad With Sea Bass

Most people don’t think of salads in winter, but this fresh beet salad uses an array of winter ingredients and provides a colour boost to any plate. Not to mention its chock full of antioxidants like Vit C, Vit A and E.

Salad:

4 cups bibb or Boston lettuce ripped into bite size

4 beets (any variety)

1 clementine

2 green onions (spring onions)

chevre cheese (goat’s cheese)

Roast or boil beets until tender with fork. Allow them to cool first, then take the skin off and slice. Arrange the lettuce, beets, spring onions, and clementine segments. Then add bits of chevre cheese. Top with a vinegrette dressing like my Herb Vinegrette below.

Herb Vinegrette Dressing:

1/2 cup vegetable oil

3 tbsp white wine vinegar

handful fresh herbs (parsley, corriander, basil, mint)

1 green onion

1/4 cup lemon juice

salt and pepper

Mix together in a jar and then spoon over salad.

Sea Bass:

4 sea bass fillets (de boned and de skinned)

flour

2 tbsp butter

2 green onions

1/4 cup lemon

1 cup dry white wine (or chicken stock)

1/4 cup parmesan

Heat oven to 375F/200C. Melt 2 tbsp butter in skillet pan and add green onion. Cook for 2 minutes. Dip sea bass fillets in flour and shake off excess. Brown in pan over onion, turn once to brown each side. Add white wine, lemon, and parmesan. Cook for 5 minutes. Then bake uncovered for 15 minutes.