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 yet, 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
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.