Tag: beetroot

Fougasse Sandwich with Baked Beetroot, Goat Cheese and Thyme

Beetroot + Goat Cheese Fougasse Sandwich

I got really hooked on the roots and syrup combination in the past week. It all started with my ginger honey glazed Navet, yellow turnip fried as vegetarian steaks followed by caramelised maple parsnip with goat cheese combined in a warm salad and I’m still in the mood for sweet and earthy duos, at least one more.

It’s Sandwich Wednesday and the first thing that came into my mind when I looked at the beautiful Fougasse bread I baked yesterday, was a baked beetroot sandwich. My flatbread has strong aromas of orange and sage, perfect to add some more earthy and sweet flavours. There are some beetroots lying on my kitchen window sill, just waiting to be baked in maple syrup and olive oil sprinkled with thyme. I found a kind of thyme at the organic store that I have never seen before, with thick, long leaves. They are stronger in taste compared to the small leaved one, a bit woody. The thin slices of the roots are done after 10 minutes in the oven, soft, syrupy and partly crisp. I let them soak into the oily bread and finish my sandwich with some mild goat cheese crumbled on top to add some fresh milkiness.

Beetroot + Goat Cheese Fougasse Sandwich

I made 3 flatbread sandwiches with 3 small beetroots peeled and cut into very thin slices and mixed with 3 tablespoons of olive oil and 2 tablespoons of maple syrup. I seasoned the roots with salt and pepper, mixed them with a few sprigs of thyme and roasted them spread in a roasting tin for 12 minutes in the hot oven set to 220°C / 430°F (Rotitherm roasting setting) until they were soft.

If you don’t want to make your own Orange Sage Fougasse bread (I can just recommend it as it’s fantastic), you can also use focaccia or soft buns (I made some very soft and juicy Mountain Buns with spices a couple months ago). I cut the flatbread in half, drizzled some olive oil (generously) on one side and spread the roast beetroot slices on top. After I sprinkled them with goat cheese (for 3 sandwiches I used 100g / 3.5 ounces of cheese), some fresh thyme leaves, salt and pepper, I closed my Fougasse sandwich, pleased about another great sweet root variation!

Beetroot + Goat Cheese Fougasse Sandwich


Beetroot + Goat Cheese Fougasse Sandwich


Beetroot + Goat Cheese Fougasse Sandwich

Beetroot and Apple Carpaccio with Pomegranate

Red Carpaccio

A quick carpaccio in bright red with cooked beetroot, apple and pomegranate to welcome a special guest! My mother will be at my home (and in my kitchen) over the next few days. I’m sure we’ll be out a lot but I really hope we’ll find some time to cook together which I enjoy a lot!

I’m a big fan of vegetarian carpaccio. It allows you to combine different flavours in a very pure, quick to make and beautiful way. All you have to do is slice a vegetable or fruit very thinly, arrange it and top with a simple dressing. My red carpaccio is based on the strong, earthy-sweet taste of cooked beetroot which combines perfectly with the sweetness of the apple and pomegranate. I cooked the roots in a bigger batch – as I do every week – in salty water with two bay leaves for 50 minutes (depending on their size they might need shorter but mine were big). For my carpaccio for 2 I need 1 root cut thinly with a slicer, 1 sweet apple prepared in the same way and the seeds of 1/3 of a pomegranate. I drizzle my current favourite lunchtime dressing on top, 3 tablespoons of olive oil mixed with 2 tablespoons of white Balasamico and season it with salt and pepper. It’s a great lunch, as pretty as it is tasty!

Red Carpaccio


Red Carpaccio


Red Carpaccio

A Salad with Beluga Lentils and Beetroot

Beluga Lentils + Beetroot Salad

I went a bit overboard on the weekend, two pies (sweet and savory) in two days, time for a change in my kitchen! Something lighter (that doesn’t involve butter) is on my mind, a salad with black Beluga lentils and fried beetroot slices. Beluga lentils are perfect for salads. They are tiny little legumes, with a strong and nutty taste and they just have to cook for 30 minutes without having to soak in water. The beetroot becomes a bit sweet when you fry the raw slices, even sweeter than when boiled in water. When it comes to salads, I prefer fewer ingredients with strong flavours and quick preparation. I’m not too fond of salads which mix up lots of different vegetables and fruit as the single tastes tend to get blurred.

Today’s salad is a dark beauty, the lentils are dark grey, nearly black with shades of blue and green and the beetroot slices deepen to a dark red when you fry them. All you need for a salad for 4  is 1 cup / 200g of Beluga lentils, rinsed and cooked in 3 cups of water (without salt!) for 20-30 minutes. While they are simmering, I slice 2 large uncooked beetroots with a slicer very thinly. I heat some oil in a large pan, sprinkle the beetroot slices with a pinch of sugar and fry them in batches for a few seconds on each side before I season them with salt and pepper. They burn quickly which gives them a bitter taste so you have to watch them.

My dressing is very simple and light, 3 generous tablespoons of olive oil mixed with 1 tablespoon of freshly squeezed lemon juice and 1 tablespoon of white Balsamico vinegar, seasoned with salt and black pepper. When the lentils are done I rinse them with cold water, drain them and pour the dressing on top. You may have to add more salt and pepper at this point to taste. I lay the beetroot slices on top and the salad is ready to be served!

Beluga Lentils + Beetroot Salad


Beluga Lentils + Beetroot Salad

A Wintery Salad with Beetroot and Walnuts

Field Salad +  Beetroot

I must confess that I literally lived in my cookie boxes the past weekend but – at least for today – I will take a sweet break (as much as I love them). My body needs something light and healthy, a salad. In winter I love to get boxes of organic field salad,  its nutty taste is great to combine with roots, fruit and nuts. You just need to throw a handful of these little leaves in a bowl, add whatever you feel like and drizzle some olive oil and balsamico on top. It makes a great lunch or dinner even with some cheese and bread on the side. As this salad is so easy to prepare and looks and tastes so good, it is also a very nice starter for a wintery dinner party.

Sometimes I arrange this lettuce with mango or apple slices but my favourite combination is cooked beetroot and walnuts. I cooked a few beetroots a couple days ago and still have some left. I chop up one medium sized beet in little cubes and mix it with two handful of field salad. My dressing is simple but matches the beetroot perfectly: 3 tablespoons of olive oil mixed with 2 tablespoons of balsamico, seasoned with salt and pepper, that’s all it needs. I pour the thick dressing on top of the salad and drizzle 5 chopped walnuts on top. Today there are two of us enjoying this tasty and healthy treat!

We eat beetroot quite often, I buy 3 or 4 of them every week and cook them with 2 bay leaves in salted water for 45 minutes (more or less depending on their size). This way they keep their strong and unique taste. I love them sliced thinly as a carpaccio or cut into cubes in wintery salads.

Field Salad +  Beetroot

Juicy Potato Bread with Beetroot and Walnuts

I love bread, I’m virtually obsessed with good bread and I need my daily dose of this wonderful, ancient invention. Every culture has their own bread tradition all over the world and it is so important to keep this up and to support traditional bakeries.

Potato bread has a nice crust and is very juicy inside. The kitchen smells divine when the loaf is freshly out of the oven. I love to cut it into thick slices and then let some butter melt on it. With the first bite I know why I love to bake my own bread!

Today I want to prepare a little sandwich with cooked beetroot slices. I drizzle some balsamico and olive oil on top and sprinkle with walnuts. This makes a wonderful snack or starter for a dinner party.


Cook 1 or 2 beetroots together with 2 bay leaves in salted water for 45 minutes (more or less depending on their size). Check with a skewer, it should come out easily, and rinse under cold water. Let them cool, peel and slice very thinly.

 Potato Bread

For this bread I used spelt flour type 630 which I love to bake with but you can use any other flour. I chose dry yeast as it is a bit quicker to prepare but you can change to fresh if you prefer.

Sometimes I prepare the dough in the evening and let it rise overnight. This is convenient for the weekend if you want some warm fresh bread on the table for breakfast.

This makes one loaf of bread

potatoes, cooked, peeled, cut in cubes, cold, 150g / 5 ounces
potato water (the water the potatoes got cooked in), lukewarm, 150ml
plain flour 450g / 16 ounces
sour cream 3 teaspoons
olive oil 1 tablespoon
dry yeast 1 1/2 teaspoons
salt 2 teaspoons

Grate the potatoes or press through a ricer (mashing works as well).

Mix the potato water with the sour cream and olive oil.

Combine 350g / 12 ounces of flour with the salt in a big bowl. You will add the rest of the flour while kneading the dough. Add the lukewarm water to the flour together with the yeast. Mix with the dough hook of your mixer until everything is combined, add the potatoes and continue mixing for around 10 minutes. After a few minutes you can start adding the rest of the flour. Put the dough ball on a floured working surface and continue kneading with your hands. You can put all your energy in this which is good for you and for the fluffiness of the bread.

When I prepare the dough in the evening I place it in a clean, oiled and covered bowl in the fridge and let it rise overnight. You will have to take it out of the fridge 30 minutes before you can continue with the next steps.

In case I want to bake my bread the same day, I put the dough in a clean and oiled bowl, cover it with a tea towel and let it rise in the 35°C / 95°F warm oven for 60-90 minutes. This works really well but make sure that your oven is set to top/ bottom heat and not to fan.

When the dough is bigger and puffy punch it down and knead for a couple minutes. This one doesn’t rise as much as dough without potatoes but you should notice a change in size. Now place your future bread on a lightly oiled baking sheet giving it the shape you want and cover with a tea towel. Give it another 30 minutes to rise in the warm oven again.

Set your oven to 230°C / 445°F (for bread it works best to use top / bottom heat and not the fan setting). Bake your bread for 10 minutes, take the temperature down to 190°C / 375°F and bake for another 20 minutes. Test by knocking on the bottom side of the bread, it should sound hollow. Let it cool on a rack before you start cutting it. I minimise this to a few minutes as I can’t wait to try it. Not with this smell in my kitchen.

Potato bread + Beetroot 3