2 delicious salads to vary your meals

Salads don't have to serve as a boring side dish. Opt for these two tasty recipes and you'll be singing veggies' praises.

If you've never had a fresh beet salad, this one is a great introduction. Grated beets and chopped red onions are marinated in orange juice then tossed with a sour cream and dill dressing spiked with peppery horseradish.

Preparation time: 20 minutes

Cooking Time: 0 minutes

Serves 4

      Salad

• 350 g (1 1/2 lb) raw beets, peeled
• 1 small red onion, finely chopped
• 15 ml (1 tbsp) sunflower oil
• 30 ml (2 tbsp) orange juice
• 10 ml (2 tsp) red-wine vinegar
• Salt and freshly ground black pepper
• 150 g (5 1/2 oz) beet greens and your choice of other mixed baby greensDressing
• 45 ml (3 tbsp) sour cream
• 45 ml (3 tbsp) plain yogurt
• 5 ml (1 tsp) grated fresh horseradish or 10 ml (2 tsp) prepared horseradish
• 30 ml (2 tbsp) chopped fresh dill1. For the salad, grate the beets in a medium bowl, keeping all the juices (this can also be done in a food processor with a coarse grating disc). Add the onion and stir to mix well.2. Whisk together the oil, orange juice and vinegar in a small bowl. Season with the salt and pepper, to taste. Pour the liquids over the beet mixture and toss well to combine. Cover and marinate at room temperature for 30 minutes or refrigerate overnight.

  3. Put the salad greens in a large serving bowl. Add the marinated beet mixture and toss together.

  4. For the dressing, in a small bowl, stir together the sour cream, yogurt, horseradish and dill. Spoon the dressing over the salad and serve immediately.

If you don't like sunflower oil, you can use extra-virgin olive oil. Better yet, try walnut oil.

Try to purchase the small, young arugula leaves for this salad. They'll taste less pungent than more mature leaves. Either way, the melted rounds of soft goat cheese will tame the tanginess of the arugula and crisp cubes of smoked back bacon will punch up the flavour. If you can't find back bacon, feel free to use Canadian bacon.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves 4

     Salad

• 15 ml (1 tbsp) vegetable oil
• 250 g (1/2 lb) smoked back bacon, rind removed, diced
• 2 small soft goat cheese rounds, 125 g (4 oz) each, halved horizontally
• 75 g (3 oz) arugula, trimmed, rinsed and driedDressing
• 1 garlic clove, crushed
• 5 ml (1 tsp) whole-grain mustard
• 10 ml (2 tsp) white-wine vinegar
• 30 ml (2 tbsp) extra-virgin olive oil
• Salt and freshly ground black pepper

1. Preheat the oven to 245°C (475°F). Line a baking sheet with parchment paper.

2. For the salad, heat the oil in a large skillet and fry the bacon until crisp, eight to nine minutes, then drain it on a paper towel–lined plate.

3. Lay the cheese rounds on the lined baking sheet. Bake them until they begin to melt and turn a toasty brown on top, about five minutes.

4. Meanwhile, to make the dressing, place the garlic in a small bowl, then whisk in the mustard, vinegar and oil. Season with the salt and pepper, to taste.

5. Put the arugula in a medium bowl along with the crispy bacon. Pour the dressing over all and toss lightly; then arrange the salad in an open circle on each plate.

6. Remove the cheese from the oven, place one round in the centre of each salad, and serve immediately.

If you don't like the peppery bite of arugula, try the milder watercress, or use baby spinach leaves or escarole.

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