In the Norwegian American Weekly: Golden Beet, Geitost, and Watercress Salad

Goat Cheese, Beet, and Watercress Salad

It’s a wonder to me that North America hasn’t caught on yet to the wonders of Scandinavian cuisine. With smoked or cured salmons, caramel-like brown cheese, sweet-tart lingonberry preserves, and bountiful berries and fresh herbs, the foods of the Nordic countries are just as enticing as those of the Mediterranean, Asia, and other beloved cuisines of the world. As the writer of a Scandinavian food blog, I take it upon myself regularly to highlight what I love about these foods–sometimes in traditional preparations and othertimes in unconventional ones. My latest article in the Norwegian American Weekly features my original recipe for Golden Beet and Geitost Stacks (stay tuned for the link to the recipe if you don’t get the hard copy). This beautiful salad pairs the creamy sweet flavor of Norwegian geitost with the delicate earthy taste of golden beets. These stacks–to be served one per person–are set atop a bed of peppery watercress dressed in walnut oil and white balsamic vinegar, a simple dressing that complements the the flavors perfectly. I hope you enjoy this salad as much as I do!

Update: The story and recipe are now available online. Check them out!

Beets and Watercress

Goat Cheese and Beet Salad




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