There’s a huge salt bed on the Canadian Prairies. It angles from southwestern Manitoba through central Saskatchewan and then up to northern Alberta. A salt plant in Elk Point, Alberta, produces up to 200 tons of salt per day. And beets with dill is a classic Prairie food pairing. This dish is an homage to those three important ingredients — salt, beets, and dill — and my home province.
Salt-roasting steams the beets right in their skins, giving them a satiny smooth texture and intense flavour. Salt-roasted beets are great sliced and sprinkled with fresh dill, cubed on a charcuterie plate, or sliced and tossed in a green salad with goat cheese. Use the method below for the beet salad on page 121, or as a side for fish, chicken, bison, or beef dishes.
Excerpted from 'tawâw: Progressive Indigenous Cuisine' by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com
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