Roasted Beet, Arugula, + Dill-y Creme Fraiche Salad

I’m officially a salmon girlie! After years of being adamant that I do not like salmon, I’ve turned a corner and at the perfect time! Jordan just came back from Canada with 50 lbs of fresh caught salmon. My freezer is actually filled to the brim with salmon - a thought that initially terrified me but after night one of getting a filet grilled up - I’ve been hooked. Our current at-home dinner theme (that I’m certain will persist through the rest of Summer) - grilled salmon + a yummy veggie side. It’s like our signature combo of Summer 2022. We’ve had friends over to share it with us, but this week our midweek date night was just us two in the yard, Jordan grilling up a fresh cut of salmon, dogs playing in the yard, and me bringing one of my favorite salads to the party. A Roasted Beet, Arugula, + Dill-y Creme Fraiche Salad that’s creamy, bright, light, and has a definite vinegar-y kick. The beets + velvety creme fraiche are the shining stars, but this salad has so many other good things going on. Hazelnuts, crispy arugula in a mustard vinagrette, and so many herbs. The arugula adds that pepper-y bite, and is tossed in a Dijon vinaigrette that pairs perfectly with a rich + velvety creme that’s packed with garlic + dill. It’s the best flavor bomb, & I’m obsessed! It’s one dish I made multiple times last Summer + I’ve been looking forward to bringing it back this Summer.

Making this dish is all around good vibes. It’s a favorite recipe from one of my favorite cookbooks that was gifted to me by the sweetest former co-worker. I think of her + the fun memories every time I whip out this particular cookbook, and make this Summer favorite. A perfect addition to our weekly salmon date-nights.

For the creme fraiche

• 1 c. creme fraice

• 1/4 fresh dill, finely chopped

• 4 cloves of garlic, finely chopped

For the salad

• 3-4 large beets

• EVOO

• Salt + pepper

• 2 tbsp red wine vinegar

• 2 tbsp Dijon

• Arugula

• 1/4 c. hazelnuts

• Flakey seas salt or everything bagel spice

Start by making your creme fraiche. Mix all ingredients in a bowl, cover, and set aside until you’re ready to plate the salad. The longer this stuff sits together the better.

Preheat the oven to 400. Trim the beets - just cutting off the end with the roots. Line a baking tray with foil. Place the beets on a separate large piece of foil. Drizzle about 2 tbsp of EVOO over the top + add a sprinkle of sea salt. Wrap the foil creating an envelope to keep the beets fully enclosed. Bake for an hour. Remove from the oven and keep wrapped to steam for an additional 30 minutes. Remove the beets from the foil + let them cool.

As the beets cool, whisk together the vinegar, mustard, + tbsp of EVOO. Set aside.

When the beets are cool enough to handle, remove the skins - just using their hands. Once done, cut the beets into large wedges or circles.

Now time to put the whole thing together (the fun part). To arrange the salad. smear the creme fraiche at the bottom of the bowl. Toss a handful of the arugula with about 2 tbsp of the vinaigrette, and place on top of the creme fraiche. Arrange the beets on top. Sprinkle with the hazelnuts, a light drizzle of the dressing over the beets, a bit of left over fresh dill, and a pinch of sea salt. It’s ready to eat!