Beet Salad and Cumin Dressing

Beet Salad and Cumin Dressing
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 2 cups
    (500 mL)

    diced cooked fresh beets

  • 1/2 cup
    (125 mL)

    onion, chopped

  • 4 tsp.
    (20 mL)

    parsley, chopped

  • 4

    leaves lettuce

  • Dressing:

  • 3 Tbsp.
    (45 mL)

    cider or red wine vinegar

  • 1 tsp.
    (5 mL)


  • salt and pepper, to taste

  • 2 1/2 oz
    (75 mL)

    extra virgin olive oil

  • 2 tsp.
    (10 mL)

    cumin seeds


In a large bowl, mix beets, onions and chopped parsley.

Cumin Dressing.

In a small bowl, whisk vinegar with sugar, salt and pepper.

Drizzle oil gradually, while whisking.

Add cumin seeds, adjust seasoning.

Pour the cumin dressing over the vegetables and mix well.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007