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Recipe Beet and pumpkin seed sallad


12 medium beets
2 yellow onions
200g mixed sprouts
1 bundle or 250 g watercress
100 g pumpkin seeds
20 g puffed millet, amaranth or buckwheat
½ dl olive oil
3 tbsp balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
1 lemon
sea salt
black pepper

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 (5 mm) the onions and sauté in 4 tbsp 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.

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