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With the arrival of spring, why not improve your healthy eating habits with invigorating food that will boost your level of energy and give you a sense of well-being? It’s easy to get there with this simple recipe for a beet tartare and a cucumber-pineapple puree. Bon appétit!


Serving Size: 1 main course or 2 small appetizers

  •  1 ¼ cup diced red beets (0.5 cm x 0.5 cm)
  • ½ cup pineapple cut into cubes
  • The flesh of a medium sized English cucumber
  • 1 tbsp chopped cilantro leaves
  • 1 French shallot, chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Sea salt, to taste


  1. In a large bowl, combine beets, cilantro, shallots, garlic, olive oil, lemon juice and salt.
  2. Mix and let it stand to marinate.
  3. Add the pineapple and cucumber flesh to a blender or food processor. Pulse it until you have a “crunchy” texture.
  4. Add the beet mixture to a big round cookie cutter; top it with the cucumber-pineapple puree.
  5. Decorate with some alfalfa sprouts and chives (photo: alfalfa, chives).

-Marie Philippe, chef bistro at Strom Nuns’ Island

For the bistro menu and to discover our specialties at Strom Mont-Saint-Hilaire, click here.

For the bistro menu and to discover our specialties at Strom Nuns’ Island, click here.



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