Meals
BENOIT’S SLOW COOKER MAPLE AND APPLE JELLY RIBS
By Benoît
MealsAnnie
ANNIE’S BEET SALAD
Preparation : 15 min.
Portions : 6 to 7
Annie, Sylvie's daughter, offers you freshness in a bowl. This recipe, which can be prepared in no time at all, goes wonderfully with a beer from Beat & Betterave.
Salad
Ingredients
6 large beets
500 ml (2 cups) Ambrosia apples (or another hard apple)
125 ml (½ cup) natural pecans (optional)
125 ml (½ cup) fresh parsley
45 ml (3 tbsp.) apple cider vinegar
15 ml (1 tbsp) olive oil
30 ml (2 tbsp.) H77 Maple syrup
250 ml (1 cup) crumbled feta cheese
Preparation
Cook whole beets in boiling water for about 45 minutes or until tender all the way through the center.
Rinse in cold water, remove the skin and cut into cubes.
Cut the apples into cubes.
Chop the parsley.
Place the beets, apples, pecans, parsley, vinegar, oil and maple syrup in a large salad bowl.
Mix all the ingredients well.
Crumble the feta cheese over the salad.
Season with salt and pepper to taste.
Serve and enjoy.
