Golden beets & sausage salad à la Charlevoix

Ingredients

Yield:

4 servings

• For the salad

  • 6 pieces of golden beets
  • 30 grams of salt
  • 50 grams of sugar
  • 50 ml of white vinegar
  • 250 grams of cured organic sausage (cut in half)
  • 200 grams of Hercule hard cheese (or similar)
  • Fresh blueberries

• For the vinaigrette

  • 125 ml of blonde beer(Dominus Blanche or similar)
  • 125 ml of olive oil
  • 75 ml of red wine vinegar
  • 75 ml of red onion (finely chopped)
  • 30 ml of Dijon mustard
  • 45 ml bluebery jam
  • 50 grams of fresh or frozen blueberries

Preparation

Difficulty:

Easy

Time:

 

Total Time:

2 Hours

1. For the beets

   1. Wash the beets thoroughly and place in a large pot along with the salt, sugar and white vinegar.
   2. Top with water and bring to a rolling boil.
   3. Turn down the heat and simmer for 45-60 minutes or until for tender.
   4. Drain and cool down in cold water.
   5. Once cooled; peel the beets, cut into cubes and set aside.

2. For the vinaigrette

   1. Mix all the ingredients together and whisk for 1 minute.
   2. Season as needed and set aside.

3. To finish

   1. Mix beets, cured sausage, cheese and toss together with some of the vinaigrette.
   2. Place in a bowl or plate and garnish with fresh blueberries.
   3. Serve and enjoy!