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Beet Root Salad https://www.metro.ca/userfiles/image/recipes/null PT15M PT30M PT45M
Wash the beets under cold water and pat dry.Toss the red and yellow beets in olive oil, salt and pepper (keeping the two different colours separate).Wrap the beets in tin foil.Place the red beets in one package and the yellow beets in another package.Put the packages on a cookie tray in a 350 degree oven.Cook beets until tender.Allow beets to cool and then peel.Cut in quarters.Slice candy cane beets and radishes thinly on a mandoline.Season the quartered beets with olive oil, salt, pepper and a splash of vinegar.Place beets on a plate, and put a small amount of grated horseradish on each beet.Arrange slices of radish and candy cane beets around the cooked beets.Add two dollops of yogurt, six pistachios and five tarragon leaves.
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4 baby red beets 4 baby yellow beets olive oil 2 baby candy cane beets 2 baby red radishes 1 piece of horse radish, grated salt and pepper sherry vinegar 5 1/4 oz (150 mL) Greek yogurt 10 tarragon leaves 12 toasted pistachios

Beet Root Salad

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2
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    baby red beets
  • 4
    baby yellow beets

  • olive oil
  • 2
    baby candy cane beets
  • 2
    baby red radishes
  • 1
    piece of horse radish, grated

  • salt and pepper

  • sherry vinegar
  • 5 1/4 oz
    (150 mL)
    Greek yogurt
  • 10
    tarragon leaves
  • 12
    toasted pistachios
Imprimer ma sélection

Preparation

Wash the beets under cold water and pat dry.

Toss the red and yellow beets in olive oil, salt and pepper (keeping the two different colours separate).

Wrap the beets in tin foil.

Place the red beets in one package and the yellow beets in another package.

Put the packages on a cookie tray in a 350 degree oven.

Cook beets until tender.

Allow beets to cool and then peel.

Cut in quarters.

Slice candy cane beets and radishes thinly on a mandoline.

Season the quartered beets with olive oil, salt, pepper and a splash of vinegar.

Place beets on a plate, and put a small amount of grated horseradish on each beet.

Arrange slices of radish and candy cane beets around the cooked beets.

Add two dollops of yogurt, six pistachios and five tarragon leaves.

Source : Foodland Ontario

Legal Notice

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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