Parks Canada Heritage Gourmet Recipes

Beet Salad

Adding capers – one of the main condiments imported under the French Régime – gives the salad extra flavour.

Origin: Saint-Louis Forts and Châteaux National Historic Site
Region: Quebec
Period: 18^th Century
Course: Salads and Sides

Historic image of beets
© The Victorian Garden, Tom Carter

Beet salad was one of the most common salads in the 18th century. Beets were grown everywhere in Canada and they kept well. Beet salad was probably served at most suppers and banquets at Château St. Louis. Adding capers – one of the main condiments imported under the French Régime – gives the salad much more flavour.

This story comes from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7.

Beet Salad

Ingredients:

• 3-4 | 600 g small beets
• 3½ oz | 100 g drained capers
• 5 oz | 150 ml olive oil (to taste)

Directions:

• Place the washed, unpeeled beets in a saucepan with enough water to cover them. Boil covered, for 30 minutes. Drain the beets and let cool slightly. Peel the beets and dice them into a large bowl; add the capers and mix well. Toss with olive oil and serve.

Credits:

Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism

This recipe comes from the book A Taste of History: The Origins of Quebec's Gastronomy. Yvon Desloges and Marc Lafrance. Éditions de la Chenelière. Montréal 1989. English-French book. ISBN : 2-89310-028-7. The authors found the original recipe in L'École des ragouts, which dates to 1700.