This simple dish hits all the right notes – it’s light and earthy, bright and subtle, elegant and rustic all at once.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 4 medium beets
- 1 1/2 tbsp (25 mL) balsamic vinegar
- 1 tbsp (15 mL) sunflower oil
- 1 1/2 cups (375 mL) baby arugula or baby spinach
- Fleur de sel to taste
- Freshly ground pepper to taste
- 2 1/2 oz (75 g) Canadian Parmesan
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Place beets in a saucepan, cover with water and add a little salt. Bring to a boil and simmer for 20–25 minutes or until beets are tender. Cooking time will vary according to size of beets. Cool under cold water and rub off skin. Let cool completely.
In a small bowl, mix vinegar and oil. Finely slice beets with a knife or mandoline. In another bowl, coat beet slices with half the vinaigrette.
Arrange beet slices on a salad plate and garnish with arugula or spinach. Drizzle with remaining vinaigrette. Add fleur de sel and pepper. Using a peeler, shave Parmesan over plate before serving.
Cheese alternatives: Canadian Asiago, Sharp Cheddar.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 156 mg|
|Vitamin B12:||14 %|
|Vitamin E:||11 %|