beetroot salad
After a few weeks of Internet-deprivation, I’m now online again. It’s nice, but actually the time off-line hasn’t been all bad either. One of the nicer things was this salad. Enjoyed with a nice glass of cold white wine out on the patio, it was a definite culinary hit!
You’ll need:
1/4 kg beetroot
lettuce (I used marché and rocket/aragula)
200 g goat’s cheese
quinoa enough for two people
roasted pine nuts
And here’s how to:
1. Peel the beets and cut them into wedges. Boil them until soft (app 30 min).
2. Prepare the quinoa according to the instructions on the package.
3. Rinse the lettuce and spread it on a platter.
4. Spoon the slightly cooled quinoa over the lettuce.
5. Place the beets on top.
6. Cut the cheese into pieces and spread it evenly over the beets. It’ll melt slightly, which is exactly the point.
7. Sprinkle with oil and some balsamic vinegar. Add some pepper and salt and finish by spreading some pine nuts over the salad.
egg and noodle salad
A variation on pasta salad with a slight Asian twist. I originally made the egg salad in order to put on sandwiches, but when I tasted it, I realized that it craved noodles instead. An excellent lunch or buffet dish!
You need:
2 hard-boiled eggs, cut unto tiny pieces
1 tbsp mayonnaise
1 tbsp cream cheese
2 tsp sweet and sour sesame soy sauce
2 handfuls of Arugula/rocket leaves, rinsed and ripped into smaller pieces
2 packets of instant noodles
salt, pepper, additional togarashi
How to:
- Mix the mayonniase, the cream cheese and the eggs.
- Add the spices and the soy sauce. Taste with salt, pepper and extra togarashi if you feel the need.
- Boil the noodles and rinse them in cold water.
- Mix the noodles with the mayonnaise/cream cheese and add the Aragula.
Ad that’s it!
Pear & Blue Cheese Salad
I’m not too fond of salads in the winter. Somehow the cold weather makes cold food seem unappetizing and I tend to go for soups or stew instead. But sometimes I feel like something little lighter, but still comfort food. It was on one of those occasions I came up with this:
Per person:
1 pear
about 30 g of blue cheese
a few handfuls of mixed green salad
a handful of roasted pine nuts
vinaigrette:
1 part raspberry vinegar
2 parts olive oil
salt and pepper
- Peel the pear, remove the seeds and slice it.
- Put it in an oven proof dish and crumble the blue cheese over it.
- Bake at 225 °C (425 °F) for app 20 minutes. The cheese should have melted and the pear be slightly soft but still crunchy.
- Meanwhile, prepare the salad and toss it with the vinaigrette. Put it on a plate.
- When the pear is done, take it out and put it on top of the salad. If there is any juice in the dish, pour it over the salad as it holds a lot of flavour.
- Sprinkle some pine nuts on top and you’re ready to roll!
