An ecosystem of coexistence.
Silvia Tack illustrates the month of June with her strong and organic strokes, bringing freshness and naturalness to Next Stop. In the illustration, the seating system is depicted as roots sprouting from the ground. A visual metaphor that connects what is essential with that which unites us.
Designed by Luca Nichetto, Next Stop is a modular system that allows for open, social, and versatile configurations. Its geometric, soft, and well-proportioned shapes easily adapt to any environment: from a waiting area to a collaborative workspace.
Upholstered in the Zero fabric, developed by Marie-Louise Rosholm, each module is covered with a two-tone textile made without generating waste. A functional and characterful fabric that adds warmth and harmony.
A proposal that roots design in values such as sustainability, connection, and well-being.
Cooking with Nichetto Studio
Marinated Beets with Goat Cheese Cream, Aromatic Vinaigrette and Fresh Apple
Beetroot is a difficult but rewarding ingredient. It needs acidity and aromas (from herbs and vinegar) to fully evolve. I used a homemade elderflower vinegar but good options are sherry vinegar or a good quality apple cider vinegar. The flavor profile of a creamy goat cheese really matches the earthiness and sweetness of the beet. It’s just a matter of combining these three elements and the tastebuds will sing.
Ingredients:
- 1kg small-ish beetroots
- 2 tbsp white wine vinegar or similar
- 1 tbsp salt
Goat cheese cream
- 200g fresh goat cheese
- 100g creme fraiche / ricotta
- Salt and pepper
- Tarragon
- Chives
- Lemon juice
Vinaigrette
- 3 tbsp aromatic vinegar
- 2 tbsp good olive oil
- 1 tbsp honey
- Salt
- Freshly ground pepper
- Fennel seeds
Fresh mixed salad leaves
Toasted pumpkin seeds
Diced apple
Fresh herbs
Thyme, oregano, tarragon
Instructions:
1. Clean the beetroot but leave the skin on. Cook in water with vinegar and salt for 30-40min depending on size. Check regularly. When the beets are tender. Drain, and rinse with cold water. This makes the skin a little porous and easy to rub off. I use gloves to not turn my hands pink. Once the beets are peeled, cut them into boats. The beetroot will turn a wooden cutting board pink so please use a plastic one. Lemon juice is good to clean stains from beetroot.
2. Use a whisk to combine the ingredients for the goat cheese cream. Test for acidity with the lemon juice and salt. Use as many herbs as you feel comfortable with.
3. Use a whisk to combine the ingredients for the vinaigrette. It needs to be high in acidity to match the beets. Test for balance and salt and add ingredients accordingly.
4. Marinate the beets with most of the vinaigrette and check to see if you need more acidity or salt. Hold a little back for the salad leaves. Plate all the ingredients separately on a big beautiful plate. Decorate with mixed salad leaves, pumpkin seeds, fresh herbs and diced apple.
