Celeriac, Beet & Potato Salad with Horseradish Vinaigrette

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Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.

This recipe serves 3.

Ingredients:

For the salad:

5 small beets (I used 3 yellow, 1 candy cane and 1 purple)

500grs of baby potatoes, washed and sliced in half

1/2 celeriac

100grs of arugula

Olive oil

Salt

For the horseradish vinaigrette:

1/3 of a cup of olive oil

1/3 of a cup of apple cider vinegar

1 ½ tablespoons of honey

1 tablespoon of horseradish

1 teaspoon of mustard

Salt

Pepper

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.

Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.

Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.

Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.

Do the same for the candy cane beet and for the purple beet. Set them aside

Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.

Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.

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Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

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A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

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This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

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Duck Breast Salad with Orange – Poppy Seed Vinaigrette

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I love duck breast and it’s something I don’t eat very often. Usually I have to go to a butcher to get it because regular supermarkets here don’t carry it unless it’s the holiday season. That time of the year has come and when I saw it at the supermarket, I couldn’t resist. This is a salad you can have as a first course or main, perfect for the holidays. And it doesn’t require a lot of time which is very handy if you want to host a dinner.

This recipe serves 2. If you would like it as a main course, I find it nicer to get 1 duck breast per person.

Ingredients:         

For the vinaigrette:

½ cup of fresh orange juice

½ cup of olive oil

¼ cup of apple cider vinegar

1 tablespoon of poppy seeds

2 tablespoons of honey

Salt

Pepper

For the duck:

1 duck breast, about 225grs.

Salt

Pepper

For the salad:

1/3 cup of dried cranberries

2 apples, thinly sliced (I used one Royal Gala and one Granny Smith)

1 persimmon, thinly sliced

40grs of baby kale

75grs of arugula

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid and shake it until it emulsifies. Taste for salt and set it aside. Just re-shake it right before serving.

To cook the duck breast, first preheat the oven to 200C/390F. Trim any excess skin that is just hanging off the meat. Using a sharp knife, score the fat of the breast in a criss-cross pattern.  Season it with salt and pepper on both sides.

Heat up a cast iron skillet or oven-proof pan over medium heat. Place the duck breast with the skin side down and let the fat render off for 4 minutes. Then sear the meat side for 1 minute.  Finally turn the breast fat side down again and place it in the oven for 5 minutes. This will give you a medium to medium rare duck breast depending on the size of it. Once the breast is cooked, let it rest for 5 minutes and then thinly slice it.

To plate up, mix the arugula with the baby kale and divide it among 2 plates. Add the cranberries, apples and persimmon.  Then add the sliced duck breast and serve with the dressing on the side.

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Couscous with Roasted Carrots & Beets, Charred Endive and Apple Vinaigrette

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I did a market run today and got beautiful rainbow beets, carrots and endives which I used for this dish. I’ve been craving apple sauce lately so I incorporated it into the dressing. To me this is a hearty salad. And I love the taste of charred endives. I think all of the ingredients come together really well. The apple vinaigrette really goes well with the sweetness of the roasted veggies and the bitterness of the endive.

This recipe serves 2

Ingredients:

For the couscous:

1 cup of couscous

1 cup of vegetable stock

For the roasted vegetables:

2 small rainbow carrots, sliced

3 small rainbow beets, sliced into wedges

Olive oil

Salt

Pepper

For the endive:

4 endive, sliced in half lengthwise

2 tablespoons of olive oil

Splash of apple cider vinegar

Salt

Pepper

For the dressing:

5 tablespoons of apple sauce

¼ cup of olive oil

¼ cup of apple cider vinegar

1 teaspoon of mustard

1 tablespoon of honey

Salt

Pepper

Extras:

1 pomegranate

60gr of Gouda cheese, sliced into small blocks

Garden cress for decoration

 

Line an oven tray with parchment paper. Place the beets and carrots in the tray. Drizzle with some olive oil. Add salt and pepper. Cover the tray with aluminum foil and roast for 45 minutes at 180C/350F.

To make the dressing, just place all of the ingredients in a jar, close it with a lid and shake it until it emulsifies.

Once the vegetables are roasted, start cooking the couscous. Place the couscous in a saucepan with a lid, add the vegetable stock and let it sit for 5 minutes. Once the 5 minutes have passed, fluff it with a fork.

To cook the endive, add 2 tablespoons of olive oil to pan over medium heat. Place the endive, cut side facing down. Cook for 5 minutes and then turn them. Add a splash of apple cider vinegar. Cook for an extra 2 minutes. Then add salt and pepper. Set aside.

Mix the couscous with the dressing, cheese, pomegranate seeds, roasted beets and carrots. Serve with the endives on the side. Add some garden cress as decoration.

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