Constructing a wonderfully full-flavored autumnal salad, with salmon and hard-cooked eggs anchored by the earthy sweetness of beets.
Roasting beets for their deep flavor—which takes about an hour.
Speeding up the beet-cooking process to just four minutes—without significant loss of flavor—by zapping their peeled, diced pieces in the microwave.
HOW THIS QUICKIE WORKS
- Salmon fillets are lightly poached in a skillet while the beets cook in the microwave
- The salmon, beets, and arugula are dressed separately, and then combined, to ensure that every bite of the composed salad is properly seasoned
- All the components can be made ahead of time and then dressed and assembled right before serving