Author Notes
A compilation of a few fave dishes from various restaurants and recipe books. The toasted seeds are reminiscent of a sandwich served at a small bakery in town and the salad is reminiscent of my mother-in-law's beet & blue cheese salad. Delelectable! —thefood
Ingredients
- for the salad...
-
4-6
large beets
-
4 tablespoons
olive oil
-
1/4 cup
shelled, roasted & salted pistachios (not the red ones)
-
2 tablespoons
sesame seeds (preferably black & white)
-
2 teaspoons
coriander seeds (crushed or whole)
-
1/4 cup
shelled sunflower seeds
-
1
drizzle of olive oil
-
1/2 teaspoon
salt
-
1/2 teaspoon
freshly ground pepper
-
1-2 cups
arugula or baby arugula
-
1-2 cups
romaine lettuce, sliced
-
6 ounces
soft goat cheese
- for the dressing...
-
1/4 cup
olive oil (or pistachio oil if you have)
-
2-3 tablespoons
fresh lemon juice
-
1/4 cup
minced shallots
-
1 tablespoon
honey
-
1 teaspoon
packed finely grated lemon peel
Directions
-
Preheat oven to 375 degrees F.
-
Slice beets into thin, bite sized chunks or pieces (peel on or off, your choice), place into roasting pan & drizzle with 4 TB olive oil. Place pan in oven & roast until beets are tender. Set aside.
-
In a large pan, place pistachios, sesame seeds, coriander seeds & sunflower seeds. Drizzle with short, light stream of olive oil & sprinkle with salt & pepper. Heat over medium heat until white sesame seeds and sunflower seeds are toasted and golden in colour. Set aside.
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In a small bowl, whisk dressing ingredients & set aside.
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Place arugula, romaine & beets in large salad serving bowl & toss with dressing. Add 3/4 of seed mixture & toss again. Drop bite sized pieces of goat cheese over salad & sprinkle with remaining seed mixture.
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Serve & enjoy.
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