Salad: Canada – Quebec – Salade de Betteraves (Beet Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beets, trimmed
- 1 small red onion (about 4 oz (115 g)), thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) pure maple syrup
- 1/2 tsp (3 g) fine sea salt, plus extra to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (6 g) chopped fresh chives

Show original ingredient measurements

- 2 lb (900 g) beets, trimmed
- 1 small red onion (about 4 oz / 115 g), thinly sliced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) pure maple syrup
- 1/2 tsp (3 g) fine sea salt, plus extra to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (6 g) chopped fresh chives

Instructions

Short Description:
A simple Quebec-style beet salad of tender boiled beets and thinly sliced red onion dressed in a tangy Dijon vinaigrette with a touch of maple. Served chilled or at room temperature as a bright starter or side salad.

Regional Notes:
This Quebec variation highlights French influence with Dijon mustard in the vinaigrette and a subtle nod to local produce using a little maple syrup for balance. Unlike some versions that use mayonnaise, this salad stays light and vinaigrette-driven, as commonly served in Quebec households and bistros.

1. Place the trimmed beets in a large pot and cover with cold water by 1–2 inches (2.5–5 cm). Add a large pinch of salt, bring to a boil, then reduce heat and simmer until beets are fork-tender, 30–45 minutes depending on size.
2. Drain the beets and rinse under cold water until cool enough to handle. Rub or peel the skins off with your hands or a paring knife; they should slip away easily. Slice or cut the beets into 1/4–1/2 inch (6–12 mm) wedges or cubes, as preferred.
3. While the beets cook, make the vinaigrette: in a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper until smooth and emulsified.
4. Place the warm or cooled beet pieces in a mixing bowl. Add the thinly sliced red onion and pour the vinaigrette over the beets. Gently toss to combine so the beets are evenly coated.
5. Taste and adjust seasoning with more salt or vinegar if needed. Stir in the chopped parsley and chives.
6. Let the salad sit at room temperature for 15–30 minutes or chill for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.