Daily menu, November 4: bright beet and apple salad, hearty corned beef with cabbage, and French apple tart

Wednesday 4 November 2026 15:00 - Juliette Hess

This daily menu for November 4 brings contrasting colors, textures and flavors to the table. A lively salad of roasted beets, crisp Braeburn apple and peppery watercress starts the meal with fresh, tangy notes, while a pomegranate dressing and toasted pine nuts make every forkful feel special. It is a bright opening before the deeper, savory flavors to come.

For the main course, corned beef and cabbage makes a satisfying one-pot centerpiece, with potatoes and cabbage cooked alongside the brisket in an aromatic broth. The meal closes with Tarte Tatin, the much-loved French apple tart that pairs a short pastry crust with caramelized fruit. Together, these three recipes create a generous lunch or dinner menu: crisp and refreshing to begin, hearty in the middle, and warmly sweet at the end. The practical notes and grouped shopping list below help bring the full menu together.

Roasted beet, watercress and apple salad with pomegranate dressing

This starter pairs tender, earthy roasted beets with crisp Braeburn apple and peppery watercress for a salad that feels fresh and full of contrast. Pine nuts add a delicate crunch, while the dressing combines grape seed oil, pomegranate molasses and lemon juice for a sweet-tart finish. Sunflower seed butter, garlic and scallions bring extra depth, with salt and pepper to balance the flavors. Serve it as a colorful opening to the menu, letting the bright dressing complement the richer main course that follows.

Roasted beets, watercress and apple salad with pomegranate dressing

Back to the salad business, roasting the beets is as hard as it gets really.

Corned beef and cabbage: a comforting one-pot main

Corned beef and cabbage is a hearty main dish built around brisket, potatoes and wedges of green cabbage. The recipe cooks them with chicken broth, water, bay leaves and thyme, allowing the ingredients to share their savory, aromatic flavors in one pot. Its generous combination of beef and vegetables makes it a natural centerpiece for a relaxed lunch or dinner. The brisket is listed as already brined, with an optional brine made from sea salt, mustard seed, peppercorns, cloves and bay leaves for those preparing it from scratch.

Corned beef & cabbage

The beauty of this dish, apart from the obvious of it being Irish, is that it’s a one-pot meal so all the flavor from the corned beef goes into the vegetables which means it’s full to the brim with flavor.

French apple tart with caramelized fruit

Tarte Tatin brings a classic French finish to the menu with just short pastry, apples and sugar. Its signature appeal is the contrast between tender, caramelized fruit and the pastry that covers it as it bakes; the tart is then turned out to reveal its glossy apple topping. Choose apples that hold their character as they cook, and watch the sugar carefully as it turns golden to help avoid a bitter, burnt caramel. Serve the tart on its own or with vanilla ice cream or whipped cream for a creamy contrast.

Tarte tatin - french apple tart

Only 3 ingredients to bake this very simple world-famous recipe ! So what are you waiting for to become a real french Petit Chef ?

Frequently asked questions

Can the beet and apple salad be prepared ahead?
You can roast and slice the beets in advance. Add the sliced apple and dress the salad closer to serving so the fruit stays fresh and crisp.

What does pomegranate molasses add to the salad dressing?
It gives the dressing a concentrated sweet-tart flavor that works with the lemon juice and earthy beets.

Can I use brisket that has already been brined?
Yes. The ingredient list specifies already-brined corned beef brisket; the separate brine ingredients are for preparing brisket from scratch.

Why are the vegetables cooked with the corned beef?
Cooking the cabbage and potatoes in the same pot lets them take on flavor from the brisket and aromatic broth.

How can I keep the Tarte Tatin caramel from burning?
Cook the sugar over medium heat, stirring continuously, and remove it from the heat as soon as it becomes golden brown.

Can I make Tarte Tatin ahead of serving?
Yes. Prepare it in advance and reheat it in the oven before serving, as suggested in the recipe FAQ.

What can I serve alongside the apple tart?
Vanilla ice cream or whipped cream offers a creamy contrast to the warm, caramelized apples.

Shopping list for the complete menu

Roasted beets, watercress and apple salad with pomegranate dressing

1 bunch watercress
3 red beets
1 Braeburn apple
1/4 cup pine nuts
1/4 cup grape seed oil
2 tablespoons pomegranate molasses
2 tablespoons lemon juice
1 teaspoon sunflower seed butter
1/2 teaspoon garlic, minced
2 tablespoons scallions, finely chopped
Salt and pepper to taste

Corned beef & cabbage

2 1/2 libras corned beef brisket
6 cups low-sodium chicken broth
4 cups water
3 bay leaves
1 bunch thyme
1 small green cabbage
2 libras white potatoes
1 cup sea salt
1 tablespoon mustard seed
1 tablespoon black peppercorns
8 cloves
3 bay leafs
Enough water to cover

Tarte tatin - french apple tart

Short pastry sheet
2 pounds of apples
4 ounces of sugar

Juliette 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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