Beet and Scallop Salad with Crabapple Relish Recipe

Thank you to all of November’s Battle Beets participants.
View the results and December’s battle veggie after my entry recipe.

Warm Beet ‘n Scallop Salad with Crabapple Relish– Serves 4

All Local Ingredients

Relish Ingredients

Squeeze, Splash, Combine, Taste.


Wrap the beets in foil and roast in a 350°F oven for 30-40 min or until a knife pierces through easily.

Peel, slice, arrange, drizzle, season.

Cook. Rest. Slice.

Clean. Remove tough adductor muscle.

Pat dry. Salt. Sear.

Sizzle. 30 seconds per side.




Drizzle. Season.


Thank you for all the wicked recipes! They put my simple salad to shame.
View them all and Leela’s Pick on her (this month’s host’s) page.


My Pick:

Uncommonly Delicious Beet Puffs by Kian of RedCook.

Ever since I was a child, I’ve loved anything made with daikon or Chinese white radish. My favourite application has always been flaky, puffy pastries filled with shaved daikon and Chinese ham. I always burn my lips and tongue on the piping hot filling from sinking my teeth into it too eagerly… but it never stops from continuing to bite more. ow!

Kian cleverly substituted daikon with “sweeter, earthier” red beets and enveloped it in jawdroppingly gorgeous lard puff pastry, topped with a crunchy sesame crust.

Congratulations, Kian! Please feel free to proudly display the winner badge on your page!


I’ll admit… all the entries were so amazing I couldn’t pick just one. My close runner up is Roasted Beet and Ginger Risotto with Fontina by Mary of

Mary’s gorgeous, vibrant risotto really stood out. The glistening emerald deep-fried beet leaves adds a nice touch of colour against the ruby-stained rice.

I am especially smitten by this heart made of beets. I can’t wait to try this.


December is Battle Fennel

Submissions Due: December 4th

I’m Hosting! Come join the fun!

Everyone is welcomed. Please Click here for detailed instructions.


  1. November 09, 2009 by Jason Sandeman

    Looks wonderful, colorful, and delish! I wonder about the scallops in the dish, but one look at the plate would erase my worries. I would just have to try it out!

    Great job, and don’t think it is just a “humble” salad. Simplicity of ingredients trumps complexity.

  2. November 09, 2009 by Kian

    Mei, I can’t believe you actually picked my beet puffs! I was having so much fun creating that recipe I really didn’t think of it as being winning one. I feel so honored. Thank you!

  3. November 09, 2009 by jenn (Bread + Butter)

    Wow that looks so elegant. Almost too good to eat. Love it.

  4. November 09, 2009 by candice

    Gorgeous colors, bright like autumn foliage. That sausage sounds delicious.

  5. November 09, 2009 by Natasha - 5 Star Foodie

    The scallops & beet salad looks and sounds amazing, I love the combination of flavors and colors! Hope to make something interesting with fennel for December!

  6. November 09, 2009 by Janice

    Look incredible, the beets are gorgeous, and the scallops are amazing!

  7. November 10, 2009 by FRESH LOCAL AND BEST

    What a beautiful dish! It just looks amazing!

  8. November 11, 2009 by Nick

    Couldn’t eat it.

    Too beautiful….

    OK. I guess I could eat it, but seriously. Those colors are outstanding. Roasted beets are my fave.

  9. November 11, 2009 by chocolate shavings

    I love, love, love the look of that beet dish!

  10. November 11, 2009 by Natalie

    Very Pretty!

  11. November 11, 2009 by Angela@spinachtiger

    I’m am all the way beet lover. Wish I could have had the time to participate. I hope to do the fennel.

  12. November 16, 2009 by French Cooking for Dummies

    Oh. my. god. What an amazing salad! Very chic, must be even tastier ;-)

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