Recipe #4702
Beet And Potato Salad
| Preparation: | 5 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 0 min |
| Total: | 35 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 15 mL (1 Tbsp.) cream cheese*
- 15 mL (1 Tbsp.) balsamic vinegar*
- 15 mL (1 Tbsp.) mustard*
- 15 mL (1 Tbsp.) olive oil*
- Salt, pepper and Espelette pepper
- 225 g (1/2 pound) potatoes*, cooked and diced
- 225 g (1/2 pound) red beets, cooked and diced
- 110 g (1/4 pound) green and wax beans, cooked and cut
- 2 eggs*, hard boiled
- Lettuce, any variety
Preparation
In a large salad bowl, using a whisk, beat the cream cheese, balsamic vinegar, mustard, oil, salt and pepper and Espelette pepper.
Add the potatoes, beets.
Mix and set aside in the refrigerator for 30 minutes to allow the flavours to blend.
Shell the hard-boiled eggs and crumble using a fork.
Place some lettuce leaves on each plate, a quarter of the beet salad, and sprinkle over some crumbled hard-boiled egg.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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