Buttery grilled salmon tops this salad featuring locally-grown beets and creamy Canadian cow’s milk feta cheese. This bright, colourful dish is hearty enough to serve as a meal and perfectly conveys the freshness of August. This recipe is one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP20 min
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Cooking55 min
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Ready in1 h 15 min




  1. Step
    Preheat oven to 400°F (200°C).
  2. Step
    Place beets on a large piece of heavy foil. Add butter and 1 tbsp (15 mL) of the vinegar; wrap well and roast for about 45 minutes or until tender when pierced with knife. Let cool slightly and slice. Place beets and juices in a large bowl.
  3. Step
    Preheat grill to medium-high heat. In a small bowl, whisk together butter, dill, mustard and salt. Sprinkle salmon with pepper. Place salmon on grill, skin side down, and brush liberally with butter mixture. Close lid and grill for 5 minutes. Open lid and brush with remaining butter. Grill for another 5 minutes or until fish flakes easily when tested. Remove from grill.
  4. Step
    Divide spring greens among 4 dinner plates. Add cucumber and red onion, if using. Top with sliced beets and juices. Sprinkle with feta and basil. Drizzle with remaining balsamic vinegar and top each plate with a piece of grilled salmon.


Nutritional info per serving:

1/4th Recipe

Calories 510
Fat 34 g
Saturated Fat 16 g
Trans Fat 0.5 g
Cholesterol 135 mg
Sodium 1320 mg
Carbohydrates  18 g
Fibre 4 g
Surgars 11 g
Protein  34 g

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Don’t throw away your beet greens! Beet greens are slightly sweet, and among the most tender, soft and nutritious of all the greens. Sauté them in butter with a handful of pine nuts for a truly delicious side! Substitution: Substitute salmon for other thick, hearty fillets of fish like halibut or haddock.