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Citrus spritz
Food|May 2026
This spritz is a savoury, non-alcoholic aperitif featuring lemonade, rosemary and orange. Bursting with flavour, it's an ideal refreshment for casual summer get-togethers.
Food|August 2025
Roasted beats, parmesan and kale
A comforting meal featuring hearty beats, kale, parmesan, miso paste, and hazel nuts. It's nice enough on its own, but also a great side on the festive dinner table.
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Ingredients
8 long red beets (or regular beets)
200g kale
50g parmesan
1 lemon
4 garlic cloves
1 tbsp miso paste
1dl olive oil
100g butter
50g hazelnuts
Method
Preheat the oven to 170°C. Peel and split the beets, lengthwise. Roast them the beets in the oven until cooked, this will take about 40 minutes.
Blanch the kale for 30 seconds and then rinse cold.
Slice the garlic finely and sauté it on medium heat with olive oil.
Take your blender and add the kale, garlic, the juice from 1 lemon and grated parmesan. Let it blend and season with a pinch of salt and a grind of black pepper.
Add the butter to a small saucepan. Let it brown on medium heat and then transfer it to a dry, heat-proof container.
Place the beets on a pillow of ARKET Beet hummus. Drizzle with the kale and parmesan mix and sprinkle with some chopped hazelnuts. Finish off with the browned butter.
Selected recipes from the ARKET CAFÉ
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Baked white asparagus
Food|April 2026
One of our favourite side dishes is a simple twist on aspargus featuring a herby blend of thyme and rosemary. It's a soft yet crispy veggie dish, served with lemon vinaigrette on top.
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Signature semla
Food|April 2026
Semla is a classic Nordic pastry widely enjoyed as a seasonal sweet treat. Traditionally, it's served as a wheat bun with almond paste and whipped cream, but in our version, we use a mini version of a Danish tebirkes bun.
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Lemon iced tea
Food|April 2026
Our signature iced tea is a savory, non-alcoholic aperitif, tailored for summer get-togethers. Bursting with natural flavour, it's a refreshing accompaniment to any outdoor gathering.