6 tbsp. white vinegar
2 tbsp. minced shallots
1 ea. egg yolk
6 tbsp. maple syrup
4 tbsp. grainy Dijon
1 cup canola oil

• Combine all ingredients but the canola oil
• While whisking vigorously, slowly incorporate the canola oil to create an emulsion
• Season and set aside

This dressing can be kept refrigerated for up to one week

To complete the salad you’ll need the following:

1 lb. arugula
½ cup pistachios
¼ cup goat cheese

12-15 slices Sgambaro’s smoked salmon (pick this local favourite up at the Italian Centre or at the farmer’s market, there is no better smoked salmon, ANYWHERE!)

• Thinly slice the pickled beets into coins and lay on the bottom the plate, lightly season
• Toss the arugula with the dressing, lay on the plate
• Finish the plate with the roasted beets, crumbled goat cheese, pistachios, smoked salmon, and top with some beet chips

As I said, enjoy this tasty display of beets together or on their own. Either way, you’re in for a real treat! The contrast of tart pickled beets and sweet roasted beets, and the creaminessof the goat cheese against the saltiness crunch of the beet chips is something special.