FREE IN−STORE DELIVERY with any purchase of $75 or more


Beet salad


20 minutes


30 to 35 minutes



Beet salad
Add to favourites

Please create an account and sign in to add recipes to your favourites.



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.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.