This vegetarian beet carpaccio is fresh and combines delicious flavors. An appetizer that you can always serve.
Beetroot, I have a love-hate relationship with it. Do I find them delicious? No, not exactly. It's not that I hate it, but the earthy flavor that is rather dominating, makes it that I don't directly want to eat a whole plate of this. But I have already eaten beet several times when it was processed somewhere and then I found it surprising, sometimes very tasty.
And then cooking the beets. The dye which dyes your hands and when working with beets you have to touch the juices. On the other hand, it is all quickly cleaned up.
And then I found on the blog of Caroline Brouwer , with a recipe called beet carpaccio. It had such a lot of positive reactions, I felt I had to try it this way. Caroline suggested to use a mandolin, but since I don't have one, I cut the beetroot with the cheese slicer to get very thin slices (additional benefit slightly less dangerous for your fingers).
Tips carpaccio of
- You use Aged cheese, but it is also a delicious recipe with Parmesan cheese;
- The date vinegar, gives it a slight sweet flavor to the dish and lifts the flavor of the beetroot. If you can't find it then add 1 teaspoon honey and 2 tablespoons of vinegar to the dressing;
- You toast the walnuts to emphasize the extra nutty flavor.
In the morning
- Toast the walnuts and pack them in an airtight container at room temperature;
- Wash the rocket and store it with a damp cloth in the refrigerator;
- Make the dressing and keep it closed, at room temperature. Stir it well before using it.
When you put everything together you must immediately serve the carpaccio. The separate ingredients can be stored for a few hours.
It's a good taste!
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- 2 beets cooked
- 50 grams cheese old
- 100 grams arugula
- 2 Pears
- 1 tablespoon lemon juice
- 50 grams walnuts
- 1 teaspoon mustard
- 1 teaspoon date vinegar or balsamic cream
- 2 tablespoons olive oil extra virgin
- Shave the beets thin with the cheese shaver or mandoline and lay the slices on the plate.
- Make a dressing of mustard, vinegar and olive oil and mix well.
- Toast the walnuts lightly in a dry pan until they start to smell.
- Peel the pears, cut them into quarters and remove the core.
- Cut the quarters into small square pieces.
- Mix with the lemon juice.
- Sprinkle over the beetroot carpaccio: first the pear, then the walnut and arugula.
- Grate some aged cheese on top.
- Drizzle with the dressing.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.