Neighborhood - Hetty McKinnon - Review, Recipe and Giveaway

Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad by Hetty McKinnon is a must-have collection of show-stopping yet simple vegetable-packed global recipes, delivered against a backdrop of charming stories of food, family, and friendship. Based on the beauty of this book, I had to track down her first title, Community (both are keepers).

Hetty's salads can turn the strictest carnivore's head with recipes like Warm Goat's Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing (which we are sharing today); Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing; and Eggplant with Haloumi, Beet Tzatziki, and Yogurt Flatbreads. The Thai Carrot and Peanut Salad was out of this world delicious and her Spicy Peanut Sauce will be my go to from now on.

Hetty started making salads out of her Sydney home on Arthur Street in 2011. Soon she was pedaling her salads around her neighborhood calling her project Arthur Street Kitchen. She states that the "phenomena of sharing salads soon went national, with the release of my first cookbook Community, which told my story of sharing salads in Sydney and featured sixty of my hearty, plant-based salad recipes." Hetty and her family now live in Brooklyn where she continues to make salads. She has an event scheduled in New York on the 20th.

Special thanks to Roost Books and salad maker extraordinaire, Hetty, for sharing the following recipe with our members today. Please be sure to see our giveaway below.

WARM GOAT'S CHEESE CROUTONS WITH ROASTED BEETS, FIGS, AND APPLE-MUSTARD DRESSING
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A trip to Paris invariably means high salade au chèvre chaud consumption, which is fine by me! In a city where vegetarian food can still be hard to come by, this hot goat's cheese salad has saved me too many times to recall. This is such a beautifully simple salad with the most harmonious flavors. My version includes roasted beets, figs, and a divine apple-mustard dressing. Use whatever salad leaves you have on hand for this.

SERVES 4~6

  • 6 small beets (about 1¾ lb; 800 g), peeled and cut into small wedges
  • 2 tablespoons extra-virgin olive oil
  • ⅓ lb (150 g) baguette, sliced into 1 in (2 cm) thick rounds
  • 7 oz (200 g) goat's cheese log, rind on
  • 5 thyme sprigs, leaves picked
  • 2 teaspoons chopped rosemary leaves
  • 3 cups watercress
  • 3 cups mache (lamb's lettuce)
  • 3 tablespoons chopped chives
  • 4 figs, each cut into 8 segments
  • 1 cup walnuts, toasted and crushed
  • Sea salt and black pepper

APPLE-MUSTARD DRESSING

  • 3 tablespoons apple juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon cider vinegar
  • 1 small garlic clove, very finely chopped
  • Sea salt and black pepper

SUBSTITUTES

Mache (lamb's lettuce): baby spinach leaves

Watercress: baby arugula leaves

Preheat the oven to 400˚F (200˚C).

Spread the beets on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30-35 minutes until tender.

Preheat the grill to high. Place the baguette slices on a baking tray, drizzle over 1 tablespoon of olive oil, and place under the hot grill for 2 minutes, or until golden. Remove the croutons from the grill.

Slice the goat's cheese into as many rounds as you have croutons. Place a slice of cheese on the un-grilled side of each crouton and top with a few thyme and rosemary leaves. Return to the grill and cook for 3-4 minutes, or until the goat's cheese is soft and golden.

To make the dressing, whisk together all the ingredients and season with salt and pepper to taste.

Toss the salad leaves together with the chives. To serve, arrange the beet slices and figs on top of the leaves, drizzle over the apple-mustard dressing and season with salt and pepper. Top with the goat's cheese croutons and the walnuts.

 

Roost Books, the publisher, is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 26th, 2017.

From Neighborhood by Hetty McKinnon © 2016 by Hetty McKinnon. Photography © 2016 by Luisa Brimble. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.



70 Comments

  • Kristjudy  on  8/17/2017 at 6:12 PM

    Brussels sprout Caesar!!!!

  • Shelley.b  on  8/17/2017 at 7:24 PM

    Isreali chopped salad

  • Amandaspamanda  on  8/17/2017 at 8:34 PM

    Chargrilled broccoli, zucchini, peas and radish with cannellini beans and caper bagna cauda - It sounds soooo amazing!!

  • lauriesk  on  8/17/2017 at 8:45 PM

    I would try the Chargrilled eggplant and lentils with arugula, herb tahini and pomegranate.

  • lgroom  on  8/17/2017 at 10:56 PM

    Cumin spiced cauliflower with fried rice and spinach yogurt sounds yummy.

  • jr0717  on  8/17/2017 at 11:08 PM

    The Slow-cooked chickpeas with roasted carrots, spinach and za'atar sounds perfect for fall and winter!

  • laffersk  on  8/18/2017 at 8:07 AM

    WARM GOAT'S CHEESE CROUTONS WITH ROASTED BEETS, FIGS, AND APPLE-MUSTARD DRESSING

  • sgump  on  8/18/2017 at 8:46 AM

    The shamishi sounds lovely (as do many, many other recipes, such as all the ones already noted in the comments by EYB members)!

  • sipa  on  8/18/2017 at 9:23 AM

    Lemongrass tofu with Asian greens and mung bean vermicelli

  • kmn4  on  8/18/2017 at 9:36 AM

    Lentils, leeks, rice and caramelized onions with lemon-tomato okra - sounds like really fancy mujaddara!

  • skipeterson  on  8/18/2017 at 11:44 AM

    Winter panzanella with roasted tomatoes, fennel, kale and caramelized balsamic

  • LaurenE  on  8/18/2017 at 1:58 PM

    Chargrilled eggplant and lentils with arugula, herb tahini and pomegranate

  • WildCottage  on  8/18/2017 at 5:11 PM

    Cumin-spiced cauliflower with fried lentils and spinach yogurt

  • Siegal  on  8/18/2017 at 7:07 PM

    Seedy soba noodle soup Sounds great

  • Scotsman61  on  8/18/2017 at 10:05 PM

    Cumin spiced cauliflower with fried rice and spinach yogurt sounds yummy

  • t.t  on  8/18/2017 at 11:49 PM

    Provençal eggplant with roasted red peppers, zucchini, green beans and Puy lentils

  • love2chow  on  8/19/2017 at 2:35 PM

    Spiced eggplant and tomato relish with roasted butternut squash and chickpeas

  • fiarose  on  8/19/2017 at 6:37 PM

    i love all the different ways to reuse leftover salad, wow! also: sumac-roasted cauliflower with spiced freekeh and pomegranate, eggplant with halloumi and beet tzaziki, seedy soba noodles with asian herbs, lemongrass tofu with asian greens and mung bean vermicelli, basil-lemon millet with roasted broccoli, spiced eggplant and tomato relish, orange blossom, yogurt and cardamom cake, rhubarb custard tart with macadamia nut crust. this book looks beautiful!

  • jupflute  on  8/20/2017 at 9:29 AM

    Spiced tofu with black beans, etc. sounds right up my alley.

  • vinochic  on  8/21/2017 at 12:41 PM

    Chargrilled eggplant and lentils with arugula, herb tahini and pomegranate

  • ravensfan  on  8/21/2017 at 2:33 PM

    Smashed eggplant with lentils and maple-roasted radishes

  • mpdeb98  on  8/21/2017 at 7:34 PM

    Salted caramel and apple galettes

  • Karla123  on  8/21/2017 at 8:19 PM

    I love sweet potatoes, and this recipe for "cumin-roasted sweet potato with harissa chickpeas and spinach" sure sounds like a winner to me.

  • heyjude  on  8/22/2017 at 3:10 PM

    Salted caramel and apple galettes

  • dvajefink  on  8/23/2017 at 12:29 PM

    The salad that is posted , I've always wanted a idea for the fresh figs . The beets figs and goat cheese sound like a good combo

  • Lem9579  on  8/23/2017 at 4:12 PM

    Honey roasted brussels sprouts with quinoa and lentil pilaf

  • Mariarosa  on  8/23/2017 at 5:08 PM

    They all look completely amazing, but I'll go with caponata with pearl couscous and almonds.

  • schesshire  on  8/23/2017 at 6:17 PM

    Chargrilled eggplant and lentils with arugula, herb tahini and pomegranate... Or really any eggplant recipe

  • lean1  on  8/23/2017 at 8:41 PM

    Eggplant with Roasted Radishes is my first choice

  • cpasek  on  8/23/2017 at 11:21 PM

    Orange blossom, yogurt and cardamom cake!

  • njk4  on  8/24/2017 at 1:51 PM

    Main meal salads and they all sound wonderful I want the recipe for Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing;

  • motherofpearl81  on  8/24/2017 at 6:41 PM

    The seedy soba noodle soup sounds perfect for fall!

  • lils74  on  8/25/2017 at 9:28 AM

    The Brussels sprout Caesar sounds fascinating, especially as I've only just heard of using sprouts in salad from the cookbook Root to Leaf!

  • bcarpenter  on  8/25/2017 at 1:42 PM

    winter panzanella, for a bread salad that doesn't need ripe tomatoes!

  • Suzw  on  8/26/2017 at 5:58 PM

    Roasted golden beets with lentils, soft herbs and lemon-saffron yogurt

  • Katiefayhutson  on  8/28/2017 at 2:21 PM

    Cumin spiced cauliflower with fried lentils and spinach yogurt

  • RSW  on  8/29/2017 at 6:17 AM

    Globe artichokes with cannellini beans, cherry tomatoes, lemon and buffalo mozzarella

  • elizabrarian  on  8/29/2017 at 9:55 PM

    Can't wait to try the Slow-cooked chickpeas with roasted carrots, spinach and za'atar

  • Mjminarich  on  8/30/2017 at 9:01 AM

    Parsley, mache and Comte pesto with roasted Brussels sprouts, green beans and quinoa

  • sarahawker  on  8/30/2017 at 9:11 AM

    Cumin-roasted sweet potato with harissa chickpeas and spinach

  • eveaway  on  8/30/2017 at 1:29 PM

    Chargrilled broccoli, zucchini, peas and radish with cannellini beans and caper bagna cauda

  • InAHealthyKitchen  on  8/30/2017 at 9:31 PM

    leftover salad in a soup sounds like a useful recipe to try

  • ChefTamiMitchell  on  8/31/2017 at 2:23 PM

    My mind's exploding - everything!

  • DanieleK  on  9/1/2017 at 7:08 PM

    Roasted golden beets with lentils

  • terje  on  9/1/2017 at 9:13 PM

    Lemongrass tofu

  • dna  on  9/2/2017 at 6:38 AM

    smashed eggplant

  • KarenDel  on  9/2/2017 at 2:38 PM

    I want to try the Mushrooms and kasha with rainbow chard and radish

  • njk4  on  9/2/2017 at 2:52 PM

    Roasted golden beets with lentils, soft herbs and lemon-saffron yogurt

  • RickPearson54  on  9/2/2017 at 3:11 PM

    Israeli chopped salad

  • talieUS  on  9/2/2017 at 8:28 PM

    WARM GOAT'S CHEESE CROUTONS WITH ROASTED BEETS, FIGS, AND APPLE-MUSTARD DRESSING...seems very good!

  • sequoia55  on  9/3/2017 at 1:02 AM

    Cumin spiced cauliflower with fried lentils and spinach yogurt

  • rstaudt  on  9/3/2017 at 1:37 PM

    Provençal eggplant with roasted red peppers, zucchini, green beans and Puy lentils - sounds like a marvelous twist on ratatouille, which is one of my all time favorites!

  • AnnaZed  on  9/3/2017 at 3:43 PM

    Roasted golden beets with lentils, soft herbs and lemon-saffron yogurt (page 41)

  • jlemoine  on  9/3/2017 at 6:56 PM

    Its a tough choice but I would pick the winter panzanella first. It looks like a delicious take on one of my already favorite salads.

  • eggplantolive  on  9/4/2017 at 9:53 AM

    They all sound amazing but especially the roasted golden beets with lentils, soft herbs and lemon-saffron yogurt!

  • TarekB  on  9/4/2017 at 7:46 PM

    WARM GOAT'S CHEESE CROUTONS WITH ROASTED BEETS, FIGS, AND APPLE-MUSTARD DRESSING

  • kpoole  on  9/4/2017 at 8:23 PM

    Brussels sprout Caesar with croutons, borlotti beans and sunflower seeds

  • ACanadianBaker  on  9/6/2017 at 7:48 PM

    Chipotle black beans with collard greens, avocado and chipotle-lime vinaigrette!

  • JenJoLa  on  9/7/2017 at 9:47 AM

    Warm goat's cheese croutons with roasted beets, figs and apple-mustard dressing

  • tarae1204  on  9/7/2017 at 12:32 PM

    Salted caramel and apple gallettes

  • bstewart  on  9/8/2017 at 6:00 PM

    Brussels sprout Caesar with croutons, borlotti beans and sunflower seeds!

  • choppergirl  on  9/8/2017 at 7:26 PM

    Eggplant with haloumi, beet tzatziki and yogurt flatbreads

  • DemelzaPoldark  on  9/9/2017 at 11:06 AM

    WARM GOAT'S CHEESE CROUTONS WITH ROASTED BEETS, FIGS, AND APPLE-MUSTARD DRESSING

  • PennyG  on  9/9/2017 at 2:28 PM

    Caponata with Pearl Couscous and Almonds.

  • rstuart  on  9/12/2017 at 3:28 PM

    Spiced tofu with black beans, barbequed corn, and red bell pepper..

  • ladybrooke  on  9/15/2017 at 5:57 PM

    Roasted chestnuts with pan-fried pears, blue cheese, Belgian endive, and mustard vinaigrette

  • orchidlady01  on  9/17/2017 at 9:08 AM

    Globe artichokes with cannellini beans, cherry tomatoes, lemon and buffalo mozzarella

  • lindaeatsherbooks  on  9/19/2017 at 1:36 AM

    I would like to try making the Provençal eggplant with roasted red peppers, zucchini, green beans and Puy lentils.

  • verorenee  on  9/20/2017 at 10:02 PM

    Brussel sprout caesar

  • rosalee  on  9/21/2017 at 7:36 PM

    I heart artichokes so: Globe artichokes with cannellini beans, cherry tomatoes, lemon and buffalo mozzarella

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