8ouncesbeetsabout 1 large, trimmed, scrubbed and peeled
8ouncescelery rootabout half of one large celery root, scrubbed and peeled
½onion
2large eggs
¼cupflour
1teaspoonground cumin
½teaspoonground coriander
1teaspooncoarse salt
Freshly ground pepper to taste
Sea salt flakessuch as Maldon, for sprinkling
6tablespoonsolive oildivided
Instructions
Make the Beet and Celery Root Cakes: Using the large holes on a box grater or the grater function of your food processor, grate beets, celery root and onion.
Crack eggs into a large bowl and beat lightly. Add grated vegetables, flour, cumin, coriander, salt and a few grinds of pepper. Stir to combine.
Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering. Add ¼ cup of mixture to the pan at a time, pressing down slightly with the back of the measuring cup to flatten into ½-¾ inch thick cakes. You should be able to fit 6 cakes in the skillet at a time. Cook until golden brown, crisp and cooked through, about 8 minutes total, flipping cakes occasionally. Lower the heat as necessary if the cakes are browning too quickly.
Transfer to a paper towel lined plate. Sprinkle with sea salt flakes.
Wipe out skillet and add the remaining 3 tablespoons of olive oil. Repeat the process with the remaining mixture.
Assemble the Smørrebrød: Transfer bread slices to a work surface. Spread with butter.
Place a small handful of arugula on each slice of bread.