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
for the salad...
shelled, roasted & salted pistachios (not the red ones)
sesame seeds (preferably black & white)
coriander seeds (crushed or whole)
shelled sunflower seeds
drizzle of olive oil
freshly ground pepper
arugula or baby arugula
romaine lettuce, sliced
soft goat cheese
for the dressing...
olive oil (or pistachio oil if you have)
fresh lemon juice
packed finely grated lemon peel
In This Recipe
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.
In a small bowl, whisk dressing ingredients & set aside.
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.