Beet, strawberry and long pepper salad


Servings: 4
Preparation: 5 to 10 minutes, plus cooking the beets


2 cups (300 g) strawberries
2 cups (300 g) yellow beets
1 shallot, chopped
2 tbsp (30 ml) fresh chives, chopped
1 lime, zest and juice
1 tbsp (15 ml) rice vinegar
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) white sesame seeds, roasted
To taste long pepper* and fleur de sel


1. In a pot of boiling, salted water, cook the beets with their skin until the blade of a knife is easily inserted. Let cool.

2. Peel the beets and cut into quarters.

3. Wash the strawberries and cut into quarters.

4. In a bowl, mix all ingredients. Season to taste and serve.

*Note: The fragrance of the pepper enhances the flavour of foods. Use it freshly ground to appreciate all the fragrances, and without restraint to season your meals. It may be found in most specialty stores.