Daily menu, November 3: beetroot and goat’s cheese tart, salmon with leeks and cabbage, and Normandy apple-almond tart

Tuesday 3 November 2026 15:00 - Juliette Hess
Daily menu, November 3: beetroot and goat’s cheese tart, salmon with leeks and cabbage, and Normandy apple-almond tart

This daily menu for November 3 brings together earthy vegetables, delicate fish and a classic fruit dessert. Begin with a beetroot and goat’s cheese tart, where sweet red onions and balsamic vinegar complement the tangy cheese. Its vivid colour and savoury richness make a welcoming first course for a relaxed lunch or dinner.

For the main dish, salmon is paired with braised leeks and cabbage, with garlic, herbs, white wine and lemon adding aromatic depth. The meal finishes with tarte Normande, a Normandy-inspired apple and almond tart with a sablé crust and creamy filling. Together, these three recipes create a pleasing progression from bright, savoury flavours to a comforting, gently sweet finish. Use the shopping list to gather ingredients for each course, and check the FAQs for practical serving guidance.

Beetroot and goat’s cheese tart with balsamic onions

This beetroot and goat’s cheese tart makes a colourful, savoury opening course. A baked-blind tart case provides the base for boiled, peeled and sliced beetroot, while red onions are softened in butter and lifted with balsamic vinegar. Goat’s cheese adds a tangy, creamy contrast to the beetroot’s earthy sweetness, and finely sliced spring onions bring a fresh finishing note. Serve it as the starter for a leisurely lunch or dinner, letting its bold colours and balanced flavours set the tone for the meal.
Beetroot and goat's cheese tartRecipe Beetroot and goat's cheese tart

Preheat the oven to 200C. Melt the butter in a pan and gently fry the onions until soft. Add the beetroot slices, balsamic vinegar and a generous pinch of salt and pepper.

Salmon with braised leeks and cabbage

For the main course, salmon with braised leeks and cabbage pairs skin-on salmon fillets with a gently cooked mix of white cabbage, leeks and sweet onion. Garlic, sage and thyme bring savoury fragrance, while dry white wine and chicken broth create a flavourful cooking base. Lemon juice adds a bright finish, balancing the richness of the fish and the softness of the vegetables. This hearty yet composed dish follows the tart naturally, offering a generous centrepiece for a relaxed meal.
Salmon with braised leeks & cabbageRecipe Salmon with braised leeks & cabbage

Cut the green leaves and root end off of your leeks and julienne the white/light green parts into thin, 2" long strips. Thoroughly wash to remove all dirt. Cut half a head of cabbage into strips, as well as slice the onion into strips. Coarsely chop your

Normandy apple and almond tart for dessert

Finish the menu with apple and almond tart, also known as tarte normande, a Normandy-inspired dessert with a buttery sablé crust. Ground almonds, softened butter, icing sugar, vanilla sugar, egg and flour form the base, while apples sit beneath a creamy filling made with eggs, sugar, more almonds and cream. Toasted flaked almonds and a dusting of icing sugar complete the tart. Serve a slice with coffee for a sweet, fragrant end to the meal.
Apple and almond tart (tarte normande)Recipe Apple and almond tart (tarte normande)

If you love apples and almonds, this is your dessert :) This cake, or tart (tarte), is a culinary specialty from Normandy made with almonds, eggs, sugar, and cream, over an almond sablé crust. A true delight for your palate! Shall we enjoy a piece with...

Frequently asked questions

Can the beetroot tart be served as a starter?
Yes. Its savoury filling and tart-case base make it a fitting first course for this menu.

What gives the beetroot tart its sweet-and-tangy flavour?
The red onions are cooked with balsamic vinegar, which complements the earthy beetroot and tangy goat’s cheese.

Which herbs go into the salmon dish?
The recipe calls for fresh or dried sage and thyme; use whichever form you have available.

What adds brightness to the salmon with braised vegetables?
Lemon juice is added alongside the white wine and chicken broth to bring a fresh note to the dish.

What kind of apples are specified for the tarte normande?
The recipe lists three apples but does not specify a variety, so choose apples you enjoy baking with.

How is the apple and almond tart decorated?
Finish it with toasted flaked almonds and icing sugar, as listed in the recipe.

Shopping list for the complete menu

Beetroot and goat's cheese tart
  • 1 tart case, baked blind
  • 25 g unsalted butter
  • 3 red onions, halved and finely sliced
  • 2 tablespoons balsamic vinegar
  • 500 g small beetroot, boiled, peeled and sliced
  • 1 small bunch spring onions, finely sliced
  • 280 g goat's cheese log
Salmon with braised leeks & cabbage
  • 1 3 - 4 oz salmon fillet per person, skin on
  • 2 leeks, white parts julienned
  • 1/2 head white cabbage, chopped
  • 1 medium sweet onion, sliced
  • 3 cloves garlic, chopped
  • 1 Tbsp olive oil
  • 1/2 cup dry white wine
  • 1/4 cup chicken broth
  • 1/2 lemon, juiced
  • salt & freshly ground pepper
  • fresh or dry sage & thyme
Apple and almond tart (tarte normande)
  • 120 g softened butter
  • 80 g icing sugar
  • 25 g ground almonds
  • 1 package vanilla sugar
  • 1 pinch of salt
  • 1 egg
  • 200 g flour
  • 3 apples
  • 2 eggs
  • 80 g sugar
  • 1 package vanilla sugar
  • 40 g ground almonds
  • 200 ml cream
  • Toasted flaked almonds
  • Icing sugar
Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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