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. 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
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.