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beet melange

Beet Melange Topped With Yogurt and Pink Peppercorns

Cold Beet Melange: A Tasty (and Healthy) Frenchy First Course

This was my Recipe Redux Challenge game for this month.

beet vinaigrette salad

Grab a Book & Cook!

With my fellow Recipe Reduxers I played the cookbook game, this month’s theme.

The challenge: go to my nearest cookbook and open to page 42 or page 142. (Recipe Redux Challenge has been around for 42 months-42 recipes-42 themes!). Recreate the recipe that was on either page. Make it healthier. Keep the taste.

My nearest cookbook:

Françoise Bernard. ma cuisine d’aujourd’hui. (A basic French cookbook).

beet melange

page 42:

Betterave Vinaigrette (Beets in Vinaigrette)

beet melange beet melange

Beets in Vinaigrette: A very typical French first course

The recipe on page 42 was a simple one, yet so très French. Chop beets, add shallots and a French vinaigrette. Serve.

I adapted this recipe by eliminating the small dash of sugar (part of the original recipe) and topping the beet melange with an unusual and textured /colored topping. This extra touch of yogurt and pink peppercorns (a must!), add a creamy mouth feel and a crunchy taste. Simple.

I liked making this recipe (and sharing it with you) because beets are a power food.

Health Benefits of Beets

Beets are full of nutrition and health benefits!

  • Heart healthy and lowers blood pressure
  • High in antioxidant alpha-lipoic acid
  • High in fiber
  • Anti-inflammatory food
  • Increases blood oxydation
  • Potential anti-cancer properties
  • Rich in nutrients like Vitamin C
  • Detoxification support

Source/read more here: “What are the Health Benefits of Beetroot?” and Six Amazing Health Benefits of Eating Beetroot.

Betteraves (Beets) French Style, An Easy and Delicious First Course

Here in France eating beets in kind of everyday normal. French like to consume beets grated in a salade de mâche, betterave vinaigrette (like this recipe) or grated in with other root vegetables, such as carrots, or célerirave (celery root).

The French enjoy their meals in courses, and beets are usually served cold as the first course. Even in the school lunch cafeteria, beets are often on the menu.

This recipe is a typical French adaption of serving a light and healthy beet recipe. These are not like those hot beets that were put on your plate and eaten with duress. These are tasty, slightly sweet, give me more kind of food.

They are easy enough to make for an everyday informal meal, or pretty enough to present as the first course on a special dinner. If your main course is heavier and richer, this lighter beet melange is just the right way to start off.

Because beets are very popular here I can buy them already cooked and for very few centimes (pennies). This makes this recipe even easier because you can make in a few minutes. If you cannot buy beets cooked where you live, here is a simple recipe from “How to Cook Fresh Beetroot.

Wash the beets gently, making sure that you don’t tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20–30 minutes.

Keep the beet greens for a delicious salad, and for more flavor, make this beet melange a few hours ahead, put it in the refrigerator, and let the flavors mix before serving.

Ingredients (serves four adults):

1. One cooked larger sized beetroot (or two smaller size). In France you can buy beets precooked like in this picture. If you are using a fresh uncooked beet root, wash beet gently and cook for 20-30 minutes, let cool and continue with recipe instructions below. beet melangebeet melange



2. Small bunch of Fresh Parsley (about 5-6 sprigs), chopped

3. French Vinaigrette: Mix 3 tablespoons olive oil, 1 tablespoons balsamic vinegar

4. 1 Shallot, minced

5. 4 ounces of Greek Yogurt

6. A Small Handful of Pink Peppercorns

7. Sea salt

How to Make Beet Melange

1. Cut cooked beets into small squares.

2. Add beets to a large mixing bowl. Add minced shallots.beet melange

3. Mix well. Add the vinaigrette (oil and vinegar), chopped parsley and small dash of sea salt. Taste and adjust salt if necessary. (At this point you can keep the beet melange in the refrigerator for a few hours/overnight or finish recipe and serve.)

4. To serve: on a small serving bowl or plate, place a portion of the beet mixture.

5. Add a topping of greek yogurt (you can also substitute greek yogurt with crème fraîche or sour cream).

6. Sprinkle with a few pink peppercorns.

7. Serve immediately.

beet melange

I hope you enjoy this light and bright beet recipe.  Have you reached the end and want to see more recipes like this? You can subscribe below to BrightonYourHealth monthly newsletter and article updates.  Click on the button. Your email will always remain private.

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Warmly, Mary

Here are my fellow Recipe Reduxers dishes! Enjoy and Happy Holidays.

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6 Responses to Beet Melange Topped With Yogurt and Pink Peppercorns

  1. Cindys Recipes and Writings December 27, 2014 at 03:00 #

    I adore beets! This recipe is so easy and delicious sounding, Mary!
    Cindys Recipes and Writings recently posted..Roasted Vegetable Lasagna #RecipeRedux

  2. diane December 24, 2014 at 00:33 #

    Nice recipe. Reminds me of Greek tzatziki.

  3. Rebecca @ Strength and Sunshine December 22, 2014 at 17:35 #

    Beets are the greatest! I can never get enough!

  4. Sonya December 22, 2014 at 15:16 #

    What a cool way to choose a new recipe! Looks delicious!!!

    • mbrighton December 22, 2014 at 19:48 #

      Hi Sonya! Thanks —it is a cool way to choose a recipe. Cannot take credit for it. I saw your mail 🙂 , thanks for reaching out. I will get back to you very shortly.

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