This play on a traditional Waldorf salad, accentuates the freshness of the product by using a lighter vinaigrette as opposed to a mayonnaise based dressing.
The beetroot is often enjoyed boiled, roasted, pickled or raw. Raw, they are crunchy and when cooked they turn soft and buttery. Not all beets are red/purple in colour - there are also golden and candy cane beets. Whatever the colour, they are all nutritious and sweet. This recipe also uses the green, leafy tops and pairs well with Jackson-Triggs Reserve Merlot VQA.
Leeks are easy to grow from seed and are a hearty vegetable. To clean leeks, cut off the root, and then slice through the green end of the leek, leaving the white part whole. Fan open the leek and place under cold running water to thoroughly rinse out any dirt or sand in between their layers. The white portion of the leeks have sweeter milder flavour than onions. Pair this hearty soup with Jackson-Triggs Reserve Chardonnay VQA.
