Tabbouleh all year round! This classic Middle Eastern salad gets a temporary upgrade with quinoa – a delicious yet undervalued seed. This power-bowl is loaded
Red-Beet Carpaccio with Goat Cheese and Arugula
- 2 tbsp. Ostro Walnut Butter (about 45 g)
- g arugula (~2 bunch)
- 4 beetroots (boiled)
- 100 g goat cheese (one piece)
- 1 Lemon
- 1 Orange
- 3 tbsp. Ostro almond oil
- salt and pepper
- Warm up the walnut butter in a hot pan without adding extra oil. Meanwhile, wash, pick and dry the arugula.
- Cut the beets with a planer into wafer-thin slices. Place on 2 plates in a circular (rosette-like) way, covering the entire surface of the plate. If preferred, you can also boil the beets first, then peel and slice them. (Add 25min preparation time)
- Peel the Orange with a knife, trimming away the outer skin. Carefully cut fillets of orange and place them onto the beets.
- Cut the cheese into thin slices, halve them and place them on the beets. Place the arugula in the center. Sprinkle the warm walnut butter on top.
- Juice lemon, mix 1 ½ tbsp lemon juice with oil, salt, pepper and drizzle over the carpaccio. Optional: Garnish with pink pepper corns or fresh garden herbs
- Serve immediately.
Waldorf Salad First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in
Why We Think This is The Best Skip the bottled salad dressings and go the DIY route to cut down on additives and sodium. This