Recently, I started a new part-time job. From now on I’ll be working 3-4 days a week at a local traiteur/caterer’s just around the corner from me. After nearly three years of shopping at this place and getting inspiration from their food, it only makes sense that I’m now working there. I think it’s likely that this blog set me apart from other applicants, too. You asked for foodies? I can give you that.
Of course now I’m the “blogging girl”. My new co-workers keep introducing themselves alongside such lines as “Oh, I’ve seen your blog” or “So you’re the girl with the food blog!”. It’s getting a bit embarrassing, to be honest. Still, at least I don’t have to be worried about getting dooced, right?
This salad is a riff on one of the specials offered my first day. I didn’t actually try it, but believe me- I was eyeing this concoction all day, and ran home to make my own ASAP. Beetroot, orange, walnuts and thyme make for a surprising and delicious combination. For my version, I threw in some jerusalem artichokes I had lying around, and replaced the oranges with my preferred clementines. A squeeze of lemon to add that extra zing and there it was: a working lunch in less than 10 minutes.
- Beet, J-Choke and Clementine Salad
- serves 4 as a side
- 1 large beet, scrubbed well
2 jerusalem artichokes, scrubbed well
2 clementines, peeled and segmented
juice of 1 clementine
1 Tbs. lemon juice
1 tsp. thyme leaves
tiny pinch salt
1/3 cup roughly chopped walnuts
- 1. Grate the beet and jerusalem artichokes into a large bowl, using a grater with relatively thick holes.
2. Add the clementine segments, clementine juice, lemon juice, most of the thyme leaves, the salt and most of the walnuts. Mix well and transfer to serving platter, if using. Sprinkle with the rest of the thyme and walnuts and serve.