Beet and pumpkin seed sallad
The darker and colder it gets, the more we long
for food that is filling and satisfying. Golden pumpkin that can be roasted or turned into soup. Robust kale that used to be something only for the Scandinavian Christmas table, but is now used in many ways. All the root vegetables are still here, creating the perfect base for hearty stews.
ingredients (10 servings) 12 medium beets
2 yellow onions
200g mixed sprouts1 bundle or 250g watercress
100g pumpkin seeds
20g puffed millet, amaranth or buckwheat 1⁄2dl olive oil
3tbsp balsamic vinegar
1tbsp honey
1tbsp Dijon mustard
1 lemon
sea salt
black pepper
method
Peel all the beets and cut all but two into wedges. Toss in a little
olive oil and season with salt and black pepper. Bake at 170°C for approximately. 40 minutes or until soft. Let cool. Slice the other two thinly on a mandolin for garnish. Toast the pumpkin seeds in a dry pan on medium heat until they pop and turn golden brown. Chop them roughly with a knife and season with salt. Peel and thinly slice (5mm) the onions and sauté in 4tbsp olive oil on medium heat until golden brown. Season with salt and pepper. Rinse the watercress and sprouts in cold water and dry spin. For the dressing whisk together vinegar, honey, mustard, and olive oil in a small bowl. Season with salt and pepper. Arrange the cress, sprouts, beets and onions on a wide serving plate or bowl. Sprinkle the toasted pumpkin seeds and puffed grains on top. Finish with dressing, some grated lemon zest and a pinch of sea salt.