Beet salad with arugula

Beet salad with arugula
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1/3 cup
    (80 mL)

    mezzo olive oil

  • 1 Tbsp.
    (15 mL)

    Maple syrup

  • to taste Salt and pepper

  • 3 cups
    (750 mL)

    fresh beets

  • 6 cups
    (1 1/2 L)

    arugula lettuce

  • 1/3 cup
    (80 mL)

    sliced almonds, toasted


In a medium-sized bowl, mix the vinegar and mustard well. Add the oil, maple syrup, salt and pepper. Mix well and set aside.

Peel and grate the beets to get 1 L (4 cups) of beets. Add the grated beets to the dressing and mix well.

On 4 plates, divide the arugula equally and garnish with the beet salad. Sprinkle some almonds on each plate and serve.

Goes nicely with grilled chicken or fish.

Source: Metro

Wine and meal pairing

Fruity and vibrant

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.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007