Make your own beet salad with fresh local garlic

Tristan Hertzog, owner of From The Ground Up Culinary, shares his recipe for beet and garlic salad in anticipation of this years Garlic Festival in Carp.

This beet salad is the perfect way to celebrate this weekend's Carp Garlic Festival

Three types of garlic flavour this simple salad prepared by chef Tristan Hertzog. (Sherry Cosman Photography)

From the dips to the bread and even the ice cream, you can expect to find garlic in almost everything being served at the Carp Garlic Festival this weekend.

The farmer's market in the rural west Ottawa community is bringing hundreds of people together for the event, now in its 19th year.

Tristan Hertzog, a private chef and owner of From The Ground Up Culinary, will be doing some cooking demonstrations at the festival, and is sharing his recipe for a beet salad with lots of garlic.

"I love a salad like this," he told CBC Radio's All In A Day. "I have added in a whole lot of wild herbs and a few different ways of using garlic and you get this great, colourful ... every bite is different kind of feeling."

Hertzog recommends not just using traditional red or purple beets, but golden beets, white beets and chioggia beets — also known as candy cane beets because of their striking white and purple rings.

"They all have very different, distinctive flavours," he said.

Summer beet salad with garlic


  • 1 lb of small beets.
  • 1 clove black garlic.
  • 1 clove white garlic.
  • 1 bunch wild garlic.
  • 10 bing (sweet) cherries.
  • 2 tbsp. dark balsamic vinegar.
  • 3 tbsp. avocado oil, plus more for dressing beets and wild garlic.
  • ½ tsp. grainy dijon mustard.
  • 1 sprig mint.
  • Handful of wild herbs.


  1. Wash the beets, drizzle with some avocado oil and wrap with foil. Bake at 375 F until tender.
  2. While the beets are baking blend the bunch of wild garlic with salt and more avocado oil until smooth. Set aside.
  3. Slice white garlic thin and deep fry until light brown (the darker the garlic, the more bitter it becomes.) Set aside.
  4. Slice black garlic thin and set aside.
  5. Pit cherries and blend with balsamic vinegar, mustard and avocado oil. Season with salt and pepper. 
  6. Peel the beets once cooked under cold water. The skin should slide off the beets very easily. Once peeled dress with the salad dressing and lay on the plate. Sprinkle with the three kinds of garlic. Add the fresh mint, wild herbs and enjoy.

CBC Radio's All In A Day