Salade de Betteraves

Method

Cut the cooked beetroot into thin matchsticks or dice and place in a large bowl with the sliced red onion. Whisk together the cider vinegar, oil, mustard, salt, pepper and sugar in a small bowl until emulsified. Pour the vinaigrette over the beetroot and onion, then toss gently to combine. Let the salad marinate for at least 30 minutes at room temperature to allow the flavours to meld. Just before serving, stir through the fresh parsley and adjust the seasoning to taste. This traditional Quebec preparation is typically served cold as an accompaniment to pork or game dishes.