One of my besties lives in NYC. She moved out to NY a few years back to become a physio and seek for a better lifestyle. The move to a foreign country must have been hard as I’ve done it 10 years ago and I totally understand what she has been going through. Well I would love to be with her as a companion when she needs me though NY is so far far far away from Australia. Thankfully she met a great guy who takes a good care of her and they are happily married. I visited her last May spring time over there and enjoyed wandering through the very heart of the city, enjoying some cheesy sightseeing, exploring little streets and devouring delicious foods. One of the things I miss most is, of course without doubt, New York bagels. You cannot beat fluffy dark pumpernickel bagel smothered with a thick generous amount of cream cheese accompanied by a black coffee. We accidentally found this awesome place called Zucker. If you happen to visit NYC, please check out this place. It is so ridiculously good. I’m keeping my fingers crossed that I visit my dear friend and NYC again next year. So I’m making a open sandwich, great for breakfast or lunch. Easy to assemble though flavour combination works so well – pumpernickel, goat cheese, beetroot and balsamic. Delicious! This is how I treat myself to beat post-NYC blues 🙂 Please look for my previous post if you are wondering how to make bagels at home here.
Ingredients (single serve)
1 pumpernickel slice
50g goat cheese
1/2 beetroot
2 tbsp balsamic vinegar
a drizzle of balsamic glaze
pepper to taste
green salad to serve
Grate beetroot and mix with balsamic vinegar. Set aside. To assemble, place pumpernickel slice on a plate, spread goat cheese and top with beetroot. Drizzle balsamic glaze and season with pepper. Serve with green salad on the side.
