Mangez Québec

Warm beet, cherry tomato and goat cheese salad

15 minutes


  • 125 ml (1/2 cup) fresh goat cheese at room temperature
  • 45 ml (3 tbsp.) olive oil
  • Zest of 2 lemons
  • 4 large Quebec beets (red or yellow*), baked and quartered
  • 12 cherry tomatoes, halved
  • 1/2 raw fennel bulb, thinly sliced
  • 125 ml (1/2 cup) fresh herbs
  • 125 ml (1/2 cup) peeled, toasted hazelnuts
  • Salt and ground pepper to taste
  • Broiled meat of your choice


  1. Cream goat cheese with olive oil and lemon zest (if the mixture seems a little stiff, warm a few seconds in the microwave). Set aside.
  2. Mix vegetables, fresh herbs and hazelnuts in a salad bowl. Add cheese mixture and stir delicately to blend. Season with salt and pepper.
  3. Serve this salad with your favourite grilled meat (the picture shows grilled Merguez sausage).

*Yellow beets will not colour the other salad ingredients.

Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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