Winter Salad

Winter  Salad
  • 4 servings
  • 0:10 Preparation
  • 0:40 Cooking
  • 0:50 Total Time


Add all
  • medium beets, washed and trimmed

  • 2

    blood oranges, supremed

  • 1

    head of Boston, Bibb romaine lettuce (crunch salad)

  • 5 or 6

    leaves or radicchio lettuce

  • 1

    head of Belgian endive

  • 1/3 cup
    (80 mL)

    pecans, chopped

  • 1/3 cup
    (80 mL)

    feta, crumbled

  • dressing

  • 5 Tbsp.
    (75 mL)

    white wine vinegar

  • 4 Tbsp.
    (60 mL)

    Chili Gourmet extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    plain yogurt

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • salt and pepper to taste


Begin by placing the beets in oven, wrap in foil and place in baking tin.

Roast for 35 to 40 minutes

Let cool slightly before removing foil.

Allow beets to cool before peeling.

Chop beets into 1 inch cubes and set aside.

Supreme blood oranges and set aside in bowl.

Place clean lettuce in bowl and scatter beets on top.

Drain orange pieces and place on salad.

Put all salad dressing ingredients in a jar with lid and shake.

Use half of the dressing to cover the salad.

Finish by sprinkling with cheese and nuts.

Source: Sweet Potato Chronicles

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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