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Beet And Potato Salad https://www.metro.ca/userfiles/image/recipes/salade-betteraves-pommes-terre-4702.jpg PT05M PT00M PT35M
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.
4
1 Tbsp. (15 mL) cream cheese 1 Tbsp. (15 mL) balsamic vinegar 1 Tbsp. (15 mL) mustard 1 Tbsp. (15 mL) olive oil 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
Beet And Potato Salad

Beet And Potato Salad

Rate this recipe
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  • Gluten-free
4
servings
0:05
Preparation
0:00
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    cream cheese
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    DOFINO HAVARTI CHEESE, CASTELLO DANISH BLUE OR CRÈME CHEESE

    DOFINO HAVARTI CHEESE, CASTELLO DANISH BLUE OR CRÈME CHEESE

    2 for $10.00

    100 - 200 g, SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1 Tbsp.
    (15 mL)
    mustard
  • 1 Tbsp.
    (15 mL)
    olive oil

  • Espelette pepper
  • 1/2 lb
    (225 g)
    potatoes, cooked and diced
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    Assorted Colour Sweet Peppers

    Assorted Colour Sweet Peppers

    2 for $5.00

    3 PK, PRODUCT OF MEXICO Russet Potatoes 10 lb, PRODUCT OF CANADA CANADA No. 1 GRADE

    MINI RED OR WHITE POTATOES

    MINI RED OR WHITE POTATOES

    $3.49 ea.

    680 g PRODUCT OF CANADA CANADA NO. 1 GRADE

  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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