Beet and apple salad with toasted pepitas

So, I'm living in my new house. After 6 months of beginning to believe we would never get here, we did. New properties have problems, like new cars and babies. They all need to find their stride and resolve their teething issues, as in leaks which saturate the brand new carpet until it's mouldy and seep into wardrobes leaning against the walls. Still, new houses also come with ten year warranties....

Unusually for me at this time of year, I'm craving healthy, cleansing foods. Normally I choose comfort in January to overcome the post Christmas blues and grey skies, roasted meats with cream sauces etc. But, this year, I want bright, multi coloured salads and whole grains. Perhaps the alcohol intake after 9 months of (almost) abstinence has taken it's toll. 

January's issue of Bon Appetit magazine always takes a post hedonistic health food approach with cleanses, healthy meal ideas and the such. From here I received my inspiration. An article regarding salad evolution from the boring mainstay of leaf, tomato and cucumber to a whole array of thinly shredded root vegetables seemed like a good idea. Focusing on contrast of textures and flavour compliments, such as crisp raw beets and soft, creamy cheese with a sharp, tangy dressing, I was won over. This bright crunchy salad was what transpired, topped with a handful of pepitas pan toasted in olive oil. Coleslaw evolved or even deconstructed, I suppose.

Recipe : Beet and apple salad with toasted pepitas

2 beets, peeled and very finely shredded

1/2 apple, peeled, cored and finely shredded

1/4 small red cabbage, finely shredded

2 small bell peppers, deseeded and shredded

1/4 small cucumber, 1/2 shredded and 1/2 thinly sliced

a handful of soft cheese such as Mexican Cojita or ricotta even

Dressing

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

a pinch of salt to taste

1/2 tsp wholegrain mustard

2 tbsp pepitas (pumpkin seeds), toasted in a pan with 1 tbsp olive oil until browned

Place all the shredded vegetables in a large bowl. Mix the dressing together in a small bowl, using a fork to whisk and pour over the salad, tossing well. Add the cheese and pepitas and stir together briefly before serving.

Extra Bon Appetit goodness

Another tasty tidbit from the iconic magazine. First, take your two pork chops, season well and pan roast in oil and butter until very brown on both sides, flipping every two minutes to ensure even cooking.....

.....when cooked to your liking, add a large knob of butter to the pan along with some aromatics such as a sprig of thyme, a clove of garlic, a shallot and some lemon juice. Let the butter melt and foam, tilt the pan and begin spooning the butter over the chops until it becomes brown, nutty and fragrant. The chops will receive an extra layer of flavour but be careful to stop before the butter becomes black. (The actual recipe suggested brining the chops first also).

You may also like:

Coleslaw

Couscous & roasted veg

Wheatberry salad