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Beetroot salad, goat cheese, raspberry and maple vinaigrette

Immerse yourself in an explosion of flavors with our beet and goat cheese salad, enhanced by a gourmet vinaigrette with an exquisite blend of raspberry and maple. Our beets, deliciously sweet and crunchy, combine with the sweetness of fresh goat’s cheese. The vinaigrette, made with our basil olive oil and our raspberry and maple bourbon balsamics, adds a sweet and tangy touch to this taste experience. Sprinkled with crunchy walnuts, this light starter promises a feast for the taste buds.

Preparation time

20 minutes

Cooking time

Cooking beets


8 servings

Nouvelle bouteille framboise


  • 2 to 4 large beets
  • 1 log (200g.) goat cheese, cut into slices
  • 1 cup pecans or walnuts, roughly chopped
  • 200g. arugula or mixed greens
  • Salt and pepper
  • 4 tbsp. tbsp extra virgin olive oil
  • 2 tbsp. tbsp basil olive oil
  • 1 C. 1 tablespoon raspberry balsamic vinegar
  • 1 C. tbsp maple and bourbon balsamic vinegar