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)
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.