Beet salad
Beet salad

Beet salad

Preparation 20 minutes
Cooking time 30 to 35 minutes
Servings 4


  • 4 medium-sized red beets
  • 4 medium-sized yellow beets
  • A few pinches of coarse salt
  • 2 large oranges, seeded
  • Salt and freshly ground black pepper
  • 2 green onions, thinly sliced
  • 15 ml (1 tsp) Dijon mustard
  • 60 ml (1/4 cup) olive oil
  • 60 ml (4 tsp) fresh parsley, chopped


  1. In two different saucepans, boil the red and yellow beets. 
  2. Add salt and cover with cold water.
  3. Grate the zest of one orange. Set aside. 
  4. With a sharp knife, cut away the peel and pith from the oranges, exposing the flesh.  
  5. Extract the wedges (segments without the membrane), running a sharp knife between each orange wedge to separate the flesh of the fruit from the membrane. Set aside
  6. In a bowl, crush the flesh from one orange to obtain a pulpy juice. 
  7. Season with salt and pepper.  
  8. Add the green onions, the orange zest and the mustard. Stir well.
  9. Drizzle olive oil over while stirring to make a vinaigrette.  
  10. Cut the beets into 5 to 10 mm (1/4 to 1/2 in.) slices.
  11. Place the beet slices in a bowl and top with vinaigrette.
  12. Add the orange wedges from the remaining orange. Stir gently.
  13. Add the parsley. Stir.
  14. Set aside for 10 to 15 minutes before serving.
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