Beet Salad with Savoury Crumble | RICARDO

Ingredients

• 1/2 cup (90 g) roasted buckwheat (kasha)
• 1/4 cup (40 g) roasted sunflower seeds
• 1/4 cup (40 g) roasted pumpkin seeds
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) honey
• 2 tbsp roasted camelina seeds (optional) (see note)
• 1/2 tsp ground fennel seeds
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 ml) whole-grain mustard
• 1 egg yolk
• 2 tbsp (30 ml) red wine vinegar
• 1/2 cup (125 ml) vegetable oil
• 6 cups (140 g) mesclun lettuce
• 3 cooked beets, cut into thin wedges
• 1 tbsp capers
• 1 package (100 g) salmon gravlax