This vegetarian beet carpaccio is fresh and combines delicious flavors. An appetizer that you can always serve.
This is a fresh and light starter. It's got a lot of taste, but it blends really good. Maybe that's because all fresh ingredients are fall related. The pear and beet, sweet and earthy are complementing each other. The nutty flavor of the walnuts and salty cheese make that this starter becomes one flavor explosion.
The end result is really delicious. A starter that fits in every dinner party. I can recommend it.
This recipe is adapted from the Dutch blog of Caroline Brouwer.
- You use old cheese, but it is also a delicious recipe with Parmesan cheese;
- The date vinegar gives a slightly 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 enhance the extra nutty flavor.
- In the morning you can toast the walnuts and pack them in an airtight container at room temperature.
- You can also prepare the dressing and store it in an airtight container at room temperature.
- When you put everything together you must immediately serve the carpaccio.
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📖 Recipe
Ingredients
- 2 beets cooked
- 50 grams cheese Gouda, preferably old
- 100 grams arugula
- 2 pears
- 1 tablespoon lemon juice
- 50 grams walnuts
- 1 teaspoon mustard
- 1 teaspoon white vinegar date or balsamic cream
- 2 tablespoons olive oil extra virgin
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Notes
- You use old cheese, but it is also a delicious recipe with Parmesan cheese;
- The date vinegar gives a slightly 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 enhance the extra nutty flavor.
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