Beet And Potato Salad

Beet And Potato Salad
  • 4 servings
  • 0:05 Preparation
  • 0:00 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    cream cheese

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1 Tbsp.
    (15 mL)

    mustard

  • 1 Tbsp.
    (15 mL)

    olive oil

  • salt, pepper

  • Espelette pepper

  • 1/2 lb
    (225 g)

    potatoes, cooked and diced

  • 1/2 lb
    (225 g)

    red beets, cooked and diced

  • 1/4 lb
    (110 g)

    green beans, cooked and cut

  • 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.

Source: Metro

Wine and meal pairing

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Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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