Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Winter Salad https://www.metro.ca/userfiles/image/recipes/salade-hiver-10219.jpg PT10M PT40M PT50M
Preheat oven to 350°F (180°C).Begin by placing the beets in oven, wrap in foil and place in baking tin.Roast for 35 to 40 minutesLet 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.
4
4 6 5 2
3 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
Winter  Salad

Winter Salad

Rate this recipe
6 Votes
4
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    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
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

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

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.