Mangez Québec

Autumn salad



  • 3 medium-sized Quebec beets
  • 3 parsnips
  • 1 small onion
  • 5 ml (1 tsp.) minced garlic
  • 15 ml (1 tbsp.) Herbes Salées du Bas-du-Fleuve (salted herbs)
  • 10 ml (2 tsp.) Dijon mustard
  • 30 ml (2 tbsp.) raspberry vinegar
  • 80 ml (1/3 cup) oil
  • Favourite fresh herbs


  1. Cook beets in a pot of salted boiling water; drain and allow to cool; peel and dice. While beets are cooking, cook parsnip in another pot of salted boiling water. Allow to cool and cut into sticks.
  2. Chop onion. Set aside beets, parsnips and onion.
  3. Mix the remaining ingredients in a bowl. Pour over vegetables and mix thoroughly.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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