I can’t tell you how many times I had to intervene between Jason and his Tofurkey sandwich. Two soy-based sausages between two bare slices of non-toasted bread. And me, screaming: “WAIT!” just as he’s about to take a first bite. I can’t bear to watch him eat such a boring meal. He sees food as fuel and I see it as pleasure.
So I proceed to jazz it up. A little hummus, a little feta. Roasted red peppers, fresh sprouts, green onions. With a side of homemade pickles. “There you go. ENJOY”.
In August, he went to Europe to attend a wedding and the gang spent a couple of days in Copenhagen. One night, they had dinner at a restaurant called Madklubben. The next email I received from him was a description of a delicious beet salad with goat cheese and toasted seeds he’d had. I was stupefied. Could it be? Had I (finally) turned him into a foodie? Not quite, but I say there is hope!
This recipe is my attempt at re-creating the salad in question.
- 6 beets
- A couple handfuls of arugula or other salad greens
- 1 green onion, chopped
- 1 tbsp cilantro, chopped
- 1 tbsp pumpkin seeds
- 2 tsp sesame seeds
- A pinch of coarse salt
- 1 tsp olive oil
- 2 tsp balsamic vinegar + a drizzle for serving
- Aged/firm goat cheese, as a garnish
Preheat oven to 400 F. Slice the beet greens off and save them for later use (here’s an idea). Loosely wrap the beets in foil. Roast in the oven for 50-60 minutes, until a knife slides in easily. Roasting time will vary depending on the size of the beets.
When cool enough to handle, peel the beet skin off.
Next, toast the seeds. Heat a skillet over medium heat until warm. Add the pumpkin and sesame seeds, and a pinch of coarse salt. Toast, stirring once in awhile, for 3-4 minutes until the pumpkin seeds start to pop and are a bit darker in colour. Set aside.
Dice the beets. In a medium bowl, add the beets, cilantro, green onions, olive oil and balsamic vinegar. Toss to combine.
For serving, lay a handful of arugula on each salad plate, and place the beets on top.
Top with shaved goat cheese and toasted seeds. Drizzle with a little bit of balsamic vinegar.
Enjoy the sweet, tangy and crunchy goodness.
Recipe inspired by Madklubben restaurant in Copenhagen, Denmark.