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.

Sweet Potato and Beetroot Tian with Goat Cheese

Sweet Potato and Beetroot Tian with Goat CheeseYay! I’m quite excited since I have just finished my first official copywriting job. I really hope they’ll be happy with what I have written. Since I am trying to get into the copywriting world and I’m also taking a course on the subject and with the wedding coming up, I will only be able to post once a week until the end of august. Continue reading

This recipe is actually something I made last week during one of the days where the temperature was a couple degrees lower. Today, I don’t think I’d be able to stay near the oven for more than a few seconds. This sweet potato and beetroot tian is actually the second one I ever made… but I like its look and its taste. As a base for my version I took the recipe from ohmyveggies. I chose this recipe because it looked like the result I was aiming for. I hope you like it!

Sweet Potato and Beetroot Tian with Goat Cheese Sweet Potato and Beetroot Tian with Goat Cheese

 

Sweet Potato and Beetroot Tian with Goat Cheese

 

Recipe for 4-6

Prep time: 20-25 min

Cook time: 1 h 30

 

Ingredients:

450 g raw beetroots

450 g sweet potatoes

20 g melted butter (+ extra to grease baking dish)

2 tsp. dried thyme leaves

60-80 g grated hard goat cheese

Salt and pepper

 

Recipe:

Heat oven at 180°C and grease a baking dish (mine has a 21 cm diameter).

Peel the beetroots and slice them using an electric or manual slicer. Place them in a bowl. Give the slicer a wipe or rinse it under the water. As with the beetroots, do the same with the sweet potatoes: peel, slice and place in a second bowl. In each bowl sprinkle one tsp. of the dried thyme and salt and pepper. Gently mix.

Place the beetroot and sweet potato slices in the baking dish by alternating them (1 or 2 of one sort per time). Make sure the slices are tightly placed together.

Bake in the oven for about 1 h 20 min. Sprinkle the goat cheese on top and bake for another 10-15 minutes. Let it rest for a few minutes before serving.

 

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.

Beetroot Pesto

Beetroot Pesto I always keep cooked beetroots in my fridge. They always end up being useful in one way or another. Continue reading

Last Friday I wanted to avoid staying too long outside in the cold, so I stayed home and cooked with whatever I had left at home. When I opened the fridge I saw the beetroots and I still had a little goat cheese left; that’s when I decided to give this pesto a try. I made the pesto in the morning and had it with some pasta in the evening. Besides the colour, which I find absolutely beautiful, I really enjoyed this recipe; it was a change from the traditional pesto recipe.

Beetroot Pesto Beetroot Pesto

 

Beetroot Pesto

 

Prep time: 5 min

 

Ingredients

90 g cooked beetroots

35 g dry roasted walnuts

1 tbsp. chopped onions

1 tbsp. chopped parsley

Rock salt and pepper

50 g finely grated hard goat cheese

1.2 dl olive oil

 

Recipe

Cut the beetroot(s) into chunks.

In a food processor place the beetroots, walnuts, chopped onions parsley, salt and pepper. Process the ingredients and rectify taste with salt and pepper if needed.

Add the cheese and the olive oil and mix all together.

Serve with pasta, on crostini and why not with some beef?

 

 

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.

 

Potato and Beetroot Rosti

Potato and Beetroot Rosti I find rosti is a little like pasta or pizza: there’s infinity of combinations you can make. Continue reading

This time I have paired the usual potatoes with fresh beetroot. I like the earthy taste of the beetroot and this works so well with potatoes… I guess I’ve already said it, but I think that rosti is the Swiss comfort food and this time, the plus, is that it’s a dish high in colours. I just feel at home when I eat it. I served this rosti I made a blue cheese sauce by mixing 40g Roquefort, 100 g half-fat sour cream and pepper.

By the way, I’m sorry for the slight delay. We’ve been harvesting the whole day and I ran a little late since it’s almost a tradition to have a drink after work.

Potato and Beetroot Rosti Potato and Beetroot Rosti

Potato and Beetroot Rosti

Recipe for 3-4 as a side dish or for 1-2 as a main meal

Prep time:15 min

Cook time: 35-40 min

 

Ingredients:

 

200 g raw beetroot

600 g boiled potatoes, peeled

1 onion

2 tbsp. rapeseed oil

2 tbsp. butter

Salt and pepper

Recipe:

In a bowl grate the beetroot with a large holed grater. Either using a tea towel or using

a sieve, remove excess moisture.

In a second bowl grate the potatoes.

Chop the onion and add it to a pan with the rapeseed oil. Cook onion on a low-medium fire until translucent, about 5-7 min. Add the beetroot and the potatoes to the pan and cook them on a medium fire for 8-10 min, occasionally stirring. Season the preparation with salt and pepper to taste.

Shape the rosti into a patty and leave it to colour for 10-15 min. A couple of minutes before turning the rosti add half of the butter around the edges.

Turn the rosti with the help of a lid or a dish and leave to colour for another 10-15 min. Repeat the process by adding the butter the in last few minutes of the cooking process.

Serve warm, eventually with the blue cheese sauce.

Beetroot and Onion Tarte Tatin

Beetroot and Onion Tarte Tatin The other day, over a nice cup of coffee, I was talking to a friend of mine who is French and she told me how much she loved a nice Tarte Tatin. Continue reading

This got my mind working and so decided to try it. I wanted to make this recipe as a savory dish and chose to make it with beets and onions as both the ingredients work well with caramel like flavours. Before anything I went online to learn well about the process and in the end I went midway between shallot tatin and a beetroot tatin. The difference in my tart I used shortcrust pastry instead of puff pastry (a personal preference). I went out, bought what I needed and got to work. I was excited and in the same time a little stressed about the outcome. I enjoyed the final result twice… I shouldn’t have done so because in the evening I was out to dinner with my boyfriend and was not hungry at all.

 

Beetroot and Onion Tarte TatinBeetroot and Onion Tarte Tatin Beetroot and Onion Tarte Tatin

 

Beetroot and Onion Tarte Tatin

 

Recipe for 6

Prep time: 35 min

Cook time: 45-50 min

 

Ingredients

300 g possibly small cooked beetroot (best if home made, but I didn’t have a choice as I couldn’t find fresh ones)

300 g red onions roughly the same size as the beetroot

2 tbsp olive oil

2.5 tbsp sugar

1 tsp thyme leaves + couple springs

1 tsp chopped rosemary leaves + 1 spring

4 tbsp balsamic vinegar

2 crushed garlic cloves

30 g butter

Salt and pepper

Butter shortcrust pastry 26 cm diameter

100 g fresh goat cheese

 

 

Recipe

Heat oven at 200°C.

Put the onions in a pan and pour over boiling water to cover them. After 8-10 min remove the water and peel the onions. Cut them in half. Cut the beetroot into roughly the same size as the onions.

Heat the oil and butter (without browning) in a pan and add the onions and garlic to brown for 10-15 minutes. At mid cooking time add the beetroot to the pan and cook with the onions. Add in the vinegar, the sugar and the herbs. Cook until caramelized.  Remove the pan from the heat, season with salt and pepper to taste. If your pan is not oven proof, transfer the vegetables to a round cake tin (without loose bottom). Place the rosemary and thyme springs in the centre of the pan (or cake tin) and evenly spread the onions and beetroot.

Trim the dough to a round shape if it’s too large. Delicately place it on the pan and tuck in the edges (you can help yourself with the thinner part of a teaspoon). Prick the dough with a knife and place in the oven  until the crust is nicely brown for 25-30 min.

Remove the tart from the oven and leave to set for 5 minutes. Place a dish on top of the pan and flip it. Add the goat cheese either crumbled or like I did: cut into slices.

Quinoa Beetroot and Coconut Cakes

Quinoa Beetroot and Coconut Cakes I’m happy because lately I am back to eating more healthy foods. In the book The Flavour Thesaurus, there was a flavour combination I was curious to try: beetroot and coconut. Continue reading

I tried this recipe also because I found some raw beetroot and wanted to make something new. It was one day my mother came over and since it had been at least two weeks we had not shared a moment together I wanted to use ingredients I know she really likes. In front of the fireplace, with a glass of wine we had our lunch on the coffee table. When I was small this used to be our lunch style when my father was away for either work or a golf trip with his friends. I always found it fun to eat, once in a while, in relaxed way.
 

Quinoa Beetroot and Coconut Cakes

Quinoa Beetroot and Coconut Cakes

 

Recipe for 4

Prep time : 10 min

Cook time : 25-30 min

 

Ingredients :

 

140 g quinoa

80 g raw beetroot

1 onion

2-3 red chillies

4 tsp coconut cream

2 eggs

Rapeseed oil

Salt

 

Recipe:

Cook the quinoa in two times its amount in water for 15 minutes and until water is completely absorbed.

Grate the beetroot and the onion and finely chop the chilli.

Once the quinoa is cooked remove from heat and add the coconut cream while still warm and mix. Add the beetroot, the onion, the chillies, the salt, the eggs and mix all together well.

On a medium heat add a little oil to a non-stick pan. Take a heaped tablespoon of the quinoa preparation and place it in the pan. Repeat with the rest of the portions. You will probably have to make this in batches like I did (in case keep them warm in the oven). Cook the cakes for 3-4 min, turn them and cook for another 2-3 min.

Serve warm with sour cream with some coriander in it.

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 3When I looked at this dish yesterday I felt I succeeded in my quest for the day: add colour around me. I love snow and like yesterday, I love going for a walk around my village. I don’t regret a moment although I admit  I didn’t dare going with my scooter.

Continue reading

I said I love snow but these past 2-3 weeks I have only seen the sun for two days and when it’s like this, I feel drained and join the weather complaining crowd. I was some time since I had made polenta and as St. Valentine is approaching I thought the colour works well for the occasion. I had fun trying this recipe and I liked the flavor combination between the salad and the polenta with the beetroot. The only thing I would say is that next time I might change the shape because like this they remind me of hamburgers.

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad 4

Pink Polenta Slices with Lamb’s Lettuce and Goat Cheese Salad

 

Recipe for 2

Prep time: 8-10 min

Cook time: 15-20 min

 

Ingredients:

 

80 g cooked beetroots

1 dl milk

2dl stock

120g fine grain polenta

1 tbsp butter

Salt and pepper

3 tbsp olive oil

1.5 tbsp white wine vinegar

3 tbsp chopped walnuts (dry roast them for a  more intense taste)

3 tbsp dried cranberries

50 g brie made with goat cheese ( or another goat milk based but creamy cheese)

 

Recipe:

Cut the beetroot into chunks and put it in a mixer with the milk. Whiz until smooth and pour into a pan with the stock. Bring to a boil and sprinkle in the polenta. Stir constantly with a wooden spoon on a low fire for 7-9 min. Add water if needed and season with salt to taste.

Remove the polenta from the fire, add the butter and mix it in. Pour the mass on a cutting board lined with oven paper. Take another piece of oven paper and place it on the polenta. With another cutting board, press down until the mass is about 2 cm thick. Set aside and leave to cool.

Once it has cooled down cut into the shape you prefer; I made rounds squares are just as fine ( you will actually waste less polenta this way).

Heat 1 tbsp olive oil on a medium heat and add the slices to brown, about 3-4 min per side.

Meanwhile prepare the dressing with the olive oil and the vinegar. Cut the cheese into about 1 cm cubes and add them to the salad with the walnuts and the dried cranberries. Add the dressing to the salad, toss and add the rest. Serve with polenta slices.