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

 

Ingredients:

4 tbsp. buckwheat

200 g peeled cooked beetroots

50 g arugula

60 g Roquefort

 

Dressing:

1.5 tbsp. runny honey

1.5 tbsp. white wine vinegar

1.5 tbsp. rapeseed oil

Salt and pepper

 

Recipe:

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.

Beet and Feta Fritters

Beet and Feta Fritters
One thing I always like to keep in my fridge is a pack cooked beetroots because in the end they always come in handy as side dish, a dip, with some pasta or some cheese. Continue reading

Hanging in my fridge was a pack that would soon go past its consumption date and so when my mother came over I decided I’d use them to make some beet and feta fritters. As a base for this recipe I found a simple fritter recipe I liked on the justataste blog and adapted it to my version, which aside from the veggies also contained cheese. We really enjoyed the taste of these fritters; the only critique I would make to myself is that I could have let them brown a little more; next time I’ll try not to get stressed about being late for preparing lunch…
In the end we had a nice lunch combination as the fritters went well with our usual smoked salmon aperitif.

Beet and Feta FrittersBeet and Feta FrittersBeet and Feta Fritters


Beet and Feta Fritters

Recipe for 4
Prep time : 15 min
Cook time: 4-6 min per batch

Ingredients:
440g cooked beets without skin
180g feta
2 large egg
90g flour
a handful chopped spring onions
Salt and pepper
Olive oil

Recipe:
Grate the beets with a large holed grater and then transfer them to a sieve (with a bowl underneath), season them with a little salt and let them rest for 10-15 min to remove the liquid. Once the time has passed, using the back of a tablespoon or your hands, press on the beets to remove as much moisture as possible. Transfer to a bowl.
Roughly chop the spring onions, crumble the feta cheese and add them to the beets along with the flour and the egg. Mix until evenly combined.
Line a dish with kitchen paper.
Coat the bottom of a pan with oil and place on a medium-high heat. Once the oil is hot, take a heaped tbsp. of the beetroot fritter mix and place it on the pan, slightly press it down and shape it into a round. Repeat the operation with as many fritters you can fit, remembering that they should be a 4-5 cm apart from one another. Let the fritters cook for 2-3 minutes and once they are brown flip them and cook until the other side is brown too. Once done place them on the kitchen paper, optionally sprinkle some salt and do another batch.
Serve them by themselves or with some yoghurt or sour cream.

Goat Cheese Toasts

Goat Cheese ToastsSeeing old Dutch acquaintances over the Christmas holidays made me think about the time I lived in Amsterdam. Continue reading

Besides being a city I absolutely fell in love with, I also often enjoyed having the nice sandwiches you could find around town. Actually, I don’t think I’ve ever eaten as many sandwiches as during that year. Among my favourite combinations was one I often chose, with goat cheese and honey. Thinking about that year made me want to eat something similar and so I made these toasts. In this recipe I added some beetroots and arugula because they add taste, texture and the eye also wants its part. These toasts can work for a quick lunch (1-2 p.p.) maybe with a salad, or a brunch or whenever you feel like it.

 

 

Goat Cheese Toasts

Recipe for 4 pieces

Prep time: 5-10 min

Cooke time: 15-20 min

 

Ingredients:

4 slices bread (1.5-2 cm thick, I used brown bread)

Butter

120 g goat cheese log

2 tbsp. sour cream

2 tbsp. dry roasted pine nuts

4 tsp. runny honey

12 thin beetroots wedges (a few millimetres thick)

Arugula leaves

Pepper

 

Recipe

Heat oven at 180°C.

Spread a little butter on each side of the bread slices and place them in the oven until lightly toasted, about 5-7 min.

Meanwhile crumble the cheese in a bowl and add the sour cream with some pepper. Mix the ingredients together.

Take the bread slices out of the oven and spoon over the goat cheese sour cream mix. Replace the slices in upper part the oven and cook them for about 15 min. Once the cheese starts to slightly brown, take them out.

Drizzle 1 tsp. honey over each slice, then; on each bread piece place 3 beetroot wedges and a few arugula leaves on top. Sprinkle with the pine nuts as a finishing touch. Serve.

Apple Beetroot and Crusted Goat Cheese Salad

Apple Beetroot and Crusted Goat Cheese Salad I really didn’t feel like going to the dentist this morning and I almost felt like calling in sick… I thought about it and came to the conclusion that I would just be postponing the unpleasant moment. Continue reading

So I got ready and took the ten-minute walk to the bus stop (under the rain). For once the hourly bus was on time and I had just taken my seat when my phone rang: it was the dentist’s assistant telling me that he was ill and that my appointment was to be postponed. I continued my journey into town for some groceries anyway and a nice coffee break with a childhood friend of mine. I came back it was past noon and since I wasn’t in a hurry, I walked at slower pace, taking the time to look at the surroundings and their changing red autumn colours. The way home is partly on a dirt path among the fields and as beautiful as it may be; I couldn’t help but notice that some people still haven’t learned not to littler in the nature. I found wrappers and cigarette butts. Personally it saddens me to see how little people care and how little they realize the harm they are doing. Well, I ended up staying there and picked up what I could find and placed it in the bin which was just a couple of meters away (I admit I cursed a little at whoever did this). Once I got home I wrote this blog post and searched for an appropriate quote:

“The greatest threat to our planet is the belief that someone else will save it.”

– Robert Swan

Apple Beetroot and Crusted Goat Cheese Salad

 Apple Beetroot and Crusted Goat Cheese Salad

Apple Beetroot and Crusted Goat Cheese Salad

 

Recipe for 4 as a starter

Prep time: 12 min

Cook time: 4-5 min

 

Ingredients

For the salad:

2 cooked beetroots

2 apples

100 g soft green salad or arugula

1 onion

200 g goat cheese log

1 egg

4 tbsp. breadcrumbs

4 tbsp. chopped walnuts

1 tbsp. olive oil

 

For the dressing:

2 tbsp. balsamic vinegar

2 tbsp. olive oil

2 tbsp. walnut oil

1 tbsp. runny honey

Salt and pepper

 

Recipe

Cut the beetroot into 2-3 cm chunks.

Peel and core the apples and roughly cut into the same size as the beetroots.

Thinly slice the onion.

In a small bowl mix together the balsamic vinegar, olive oil, walnut oil, honey and salt and pepper to taste.

On each plate, place the salad leaves and on top add the beetroots, apples and sliced onions.

Cut or break with your hands the goat cheese into pieces of about 3-4 cm. In a bowl break the egg and beat it with a fork. In a second bowl place the walnuts and the breadcrumbs. First pass the cheese pieces into the egg wash and then roll them in the walnut breadcrumb mixture.

Heat the olive oil in a non-stick pan and add the breaded goat cheese to cook for 2-3 minutes, until they start getting soft but are not too runny.

Finally add the dressing just before serving the breaded goat cheese and serve.