Preparation

Salad

1. Wash the beets and cook them in their skins in boiling water with a dash of vinegar, until a knife slides in easily (30 to 60 minutes according to their size).
2. Cool them and peel by lightly rubbing the skins with your fingers.
3. Slice thinly and place them on the plates.
4. Garnish with sliced or crumbled cheese and the mesclun sprouts, and sprinkle with pomegranate seeds.
5. Drizzle with vinaigrette and serve.

Vinaigrette

1. Mix the mustard, vinegar and poppyseeds.
2. Whisk in the oil.
3. Season to taste and drizzle over the beet salad.

A recipe from the MPM’s resident chef, Nicole Anne Gagnon.