Beet and Roquefort Salad with a Honey Dressing


Beet and Roquefort Salad with a Honey Dressing

Summers in Ticino are becoming increasingly warmer, and my diet lately has been made of salads, spare ribs (the only meat I still truly enjoy), and more salads. Continue reading

I’ve been consuming loads of vegetables with chickpeas, beans, and lentils, but for once I wanted something with a stronger taste, and this beet and Roquefort salad with a honey dressing is the result. The sweetness of the honey dressing, and the beetroot contrast the powerful taste of Roquefort. For the texture I dry roasted a few buckwheat grains, with the arugula they make up the crunchy side of the recipe, while for the softness there’s the cooked root and the cheese. This is something I would easily serve during a dinner with friends, either as a starter, or as a side.

Beet and Roquefort Salad with a Honey Dressing

Beet and Roquefort Salad with a Honey Dressing


Beet and Roquefort Salad with a Honey Dressing


Recipe for 3-4

Prep time: 15 min



4 tbsp. buckwheat

200 g peeled cooked beetroots

50 g arugula

60 g Roquefort



1.5 tbsp. runny honey

1.5 tbsp. white wine vinegar

1.5 tbsp. rapeseed oil

Salt and pepper



In a pan toast the buckwheat on a medium fire for 4-5 min, shake pan regularly. Remove from pan once they’re crunchy and fragrant.

Cut the beetroot into chunks of about 2 cm. On a serving plate, alternate the arugula leaves, the beetroot pieces, the buckwheat grains, and crumble the Roquefort on top.

In a bowl, mix the ingredients for the dressing, and drizzle on top of the salad.

Summer Lentil Salad

Summer Lentil Salad 4.1Hi everyone, I’m still alive. I haven’t been very present in the last few months, but I’m going through some changes in my life, and I needed to focus on myself. My motivation has come back, and soon I will make some changes to my blog, too. At the moment I’m still planning and getting my ideas down, and in September you’ll see some changes. Continue reading

Like any good tease, I’ll keep the mystery going, and reveal bit by bit my idea.

It’s my first recipe for this summer, and with a load of local produce to choose from, I’m in heaven. This recipe is inspired by a salad I saw last year on the wonderful smittenkitchen site, and I made my own version of it, according to the local produce I found. The two recipes use lentils and Burrata, a cheese whose name is already a guarantee (burro meaning butter in Italian). Instead of using zucchini, I used an aubergine, and tomatoes, which give moisture to the salad.

Summer Lentil Salad 5.1


Summer Lentil Salad


Recipe for 4

Time: 30-35 min



120g Puy lentils

2 tomatoes

A 150g Burrata

2 tbsp. balsamic vinegar

3 tbsp. olive oil

1 aubergine

Salt and pepper

A small bunch basil leaves



Rinse the lentils and place them in 1l water. Bring to a boil and let simmer for 25 min.

Meanwhile dice the aubergine into 2 cm cubes. Heat 1 tbsp. olive oil in a pan over medium fire, add the aubergine, and season with salt and pepper. Brown on all sides, and set aside once it’s ready.

Prepare the dressing by mixing 2 tbsp. balsamic vinegar, 2 tbsp. olive oil, and season with salt and pepper to taste.

Cut the tomatoes into roughly 1 cm pieces and set aside.

Divide the creamy Burrata into chunks.

Mix the aubergines with the lentils, the tomatoes, and the dressing. Transfer about a third into a salad bowl, and scatter a third of the Burrata with a few basil leaves. Repeat until all ingredients have been used, and serve.