BLACK AND WHITE WEDNESDAY #153 - HAZELNUTS: KERNELS OF JOY

Hazelnuts are very common at British Neolithic sites, being probably the most frequently represented of the "other plants" mentioned by Whittle. Nutshell fragments are often not counted but are just mentioned as being rare or numerous, and in such instances we record "few", "some" or "many"...
- Sue Colledge and James Conolly, The Origins and Spread of Domestic Plants in Southwest Asian and Europe

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook". This week it is hosted by Lynne at "Cafe Lynnylu" (click here in order to see who is hosting the next roundup).

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Corylus avellana. A word that sounds like music to the ears. Also know as hazelnut, cobnut or filbert, this little fruit full of promise, and ancient symbol of peace and health is a kernel of joy and a gourmet's best friend.

Rare are the people who don't like hazelnuts and it is quite understandable as they are extremely versatile, wholesome and a wide variety of desserts, confectioneries as well as savory dishes can be prepared with them. From gianduja and cakes to spice mixes, condiments, soups and salads, there are large quantities of recipes that employ this delicacy.

Whether this nutritious nut is eaten raw or roasted, taste is always at the rendez-vous. The elegant, luxurious, earthy, sweet and buttery aroma of hazelnuts is quite addictive and intoxicating (especially when they have been toasted), and just like cocoa, its preferred partner in crime, not only are they good for the body, but also for the soul.

Hazelnuts have a very distinctive flavor and that's why they are highly regarded by pastry chefs and cook all around the world. They pair beautifully with dried and fresh fruits, mushrooms, root vegetables, bread, pasta, legumes, fish, meat, cheese, wine, spirits, and more particularly with chocolate (the Holy Grail!) for which this culinary hero has a particular affinity.

Their popularity is universal and many countries have been cultivating orchards since centuries. Hence, hazelnuts are rooted deep in our food culture and their use is widespread.

In Switzerland, we love to bake with those fragrant nuts and we have an abundance of hazelnut-based treats (cookies, tarts, cakes, chocolate bars, etc...). Around Christmas time, stores sell gargantuesque quantities of whole and ground hazelnuts and Swiss people enjoy preparing traditional hazelnut "biscuits de Noël/Weihnachtsguetzli" such as "Berner Hasselnussleckerli (Leckerli Bernese-Style)", "Hasselnussrollen (Hazelnut Rolls)", "Hasselnussmakronen (Hazelnut Macaroons)" and "Totenbeinli (Leg Of The Dead Cookies)" with their family and friends...

As I'm sure you are now craving hazelutty foods by now, I thought that you might be interested in the recipes I have decided to share with you today. Some of them could even come in handy during this festive season. Enjoy!

- Old House In Chur, Switzerland -

My Hazelnut Recipes
. Apple Tart With Hazelnut Frangipani (link)
. Beetroot And Orange Salad (link)
. Chocolate Ganache-Glazed Hazelnut Cake (link)
. Cornflake Terrine (link)
. Hazelnut Date Truffles (link)
. Hazelnut Meringue Clusters (link)
. Hazelnut Nougatine (link)

Great Hazelnut Recipes Found On The Net
. Baci Di Dama (Food 52)
. Baked Apples With Hazelnuts, Maple Cream and Crème Fraîche (Yummy Supper)
. Bread Pudding Cake (Juls' Kitchen)
. Butternut Squash Ravili With Oregano-Hazelnut Pesto (Saveur)
. Cauliflower With Brown Butter, Pears, Sage And Hazelnuts (Fine Cooking)
. Celery, Blue Cheese And Hazelnut Slad (Simply Recipes)
. Espresso And Chocolate-Hazelnut  Swirl Ice Cream With Coffee Tuiles (Lisa Is Cooking)
. Fig, Halloumi And Hazelnut Salad (Cooksister)
. Hazelnut Fruit Cake (Good Food)
. Hazelnut Meringue Cake With Berries (Life's A Feast)
. Individual Hazelnut And Chocolate Clafoutis (Jamie Oliver)
. Mini Piedmontois (Almond Corner)
. Orechiette With Squash, Chiles And Hazelnuts (Bon Appétit)
. Quinoa Salad With Hazelnuts, Apple And Dried Cranberries (Food 52)
. Shredded Brussel Sprouts With Bacon And Hazelnuts (Cooking Light)
. Swiss/Berner Hasselnussleckerli (Sweet Artichoke)
. Swiss/Bernese Hazelnut Tart (Vagabond Baker)
. Swiss Dairy-Free Hazelnut Crescent Rolls (Dairy Free Switzerland)
. Swiss Totenbeinli (Linno-Yum)
. Torta Di Nocciole (Domenica Cooks)

HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

Picture by Erin Scott.

Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.

I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.

Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.

As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.

True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...

Picture by Erin Scott.

Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.

A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.

 

          Picture by Erin Scott.

This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters

Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.

Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.

This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.

 

             Picture by Erin Scott.

I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.

Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".

Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.

This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!

Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).

Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract

Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).

3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.

Remarks:
Store the cookies in an airtight container to preserve crispness.

Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).

Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @  Yummy Supper (et légèrement adaptée par moi-même).
 
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure

Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.

3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).

Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.

Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).

GIVEAWAY
One copy of “Yummy Supper”.

Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.

Statement:
This giveaway is provided to you by RODALE BOOKS.

Please note that I only promote things that stay true to my tastes, convictions and interests. The opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal impressions of the cookbook. I was given a copy of “Yummy Supper”, however I was not paid to publish a positive review.

HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

SPRING HAS SPRUNG

She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke

It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition

I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.

Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…

En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière

Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.

Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.

Ingrédients:
22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 
1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).