A week in Copenhagen

Copenhagen is my favorite city to visit. I've been here already multiple times and it always surprises me in a way. New flavours, new shops, new streets, new people, new energy.... This time I traveled here together with my dear friend Renée Kemps, who used to live here for a while. I loved listening to her stories when she studied at this Scandinavian capitol. Here are a few glimpses of our days well spent here.

 rundetarn

rundetarn

 blackberries from torvehalle

blackberries from torvehalle

 lunch at signe bay's studio

lunch at signe bay's studio

 the lab

the lab

 room at our stay nobis copenhagen

room at our stay nobis copenhagen

 glyptotek museum

glyptotek museum

White beetroot salad with grapefruit, tarragon & crème fraîche

This salad is packed with flavours. I like the combination of the earthy taste of the roasted white beetroots and zingy tones of grapefruit. This recipe was served at Nourish Gatherings.

nourish -.jpg

Serves 4

Ingredients
4 medium white or Chioggia (candy-stripe) beetroots
2 tbsp olive oil
salt
3 tbsp pine nuts
½ lemon, zest & juice of (2 tbsp lemon juice)
2 white grapefruits
190 g crème fraiche
2 tbsp fresh tarragon leaves
Flakey sea salt

Method
1 Preheat oven to 200° C. Place each beetroot on a piece of aluminium foil, rub with olive oil and salt and close up the foil around the beetroots. Place the packages in the oven and roast until tender, 40-50 minutes. Unwrap beetroots and let cool.
2 Toast pine nuts in a pan on low heat, tossing them occasionally until they start to colour.
3 Peel beets and thinly slice into rounds. Toss beets with some olive oil and lemon juice in a medium bowl and season with salt.
4 Cut all peel and white pith from the grapefruits using a sharp, small knife. Slice them into thin rounds. Discard the pits.
5 Spoon some crème fraiche on each plate. Top with some slices of beetroot and grapefruit, tarragon, pine nuts, flakey sea salt and a bit of lemon zest.