Golden Beetroot Carpaccio
September 19th, 2009 by Scott |
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I must have been half asleep when I took the beetroot out of the water in which it had been simmering and cut into it. Despite them having an orangey tint to the outer skin I still didn’t realise and fully expected to see purple flesh inside; imagine my surprise when they turned out to be bright yellow instead!
Golden Beetroot Carpaccio
Normally, a carpaccio is a dish made from thin slices of meat or fish, accompanied by a tangy dressing with vinegar, mustard, or lemon juice. The same principles apply with this beetroot carpaccio, too; wafer thin slices (I don’t have a mandoline, but use one if you do), arranged on a plate and drizzled with a balsamic and olive oil dressing. A selection of chopped up herbs finishes the job.
The ingredients here are given as a guideline; I’m sure you can do better than my attempt though, so feel free to use this as inspiration and have a play around.
Golden Beetroot Carpaccio Recipe – Ingredients & Method
- 4 Golden Cooked Beetroots
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Chives, chopped.
- Basil, ripped up.
- Salt & Pepper
Start off by peeling & slicing your beetroot; discard the ends for now so that your slices are around the same size, then arrange on a plate. Make your dressing by mixing 1 part balsamic to 3 parts extra virgin olive oil with salt & pepper added to taste, and drizzle over the beetroot. Finally sprinkle over with the chopped herbs and your done. Enjoy!
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Tags: beetroot, carpaccio
Filed under: Fruit & Veg.
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I saw this on facebook and that looks so good! you struck/sliced Gold! Golden beetroots that is
That is delicious!
One of those great little things that doesn’t crop up so much, but you’re happy when it does. A great variation on traditional beets.
Mmmm we love beets! This looks delicious!
I love them too!
I adore simple but very tasty beet root recipes as this one!!
Excellent!!
MMMMMMMMMM,… !8)!!!
Simple, true. Tasted good, though.
this looks amazing, and i don’t even like beetroot!
I don’t believe that you don’t like it :p
We love our beets, but never saw one with this interesting color. simply delicious bursting with flavors & colors.
I wanted to incorporate yet another colour into it but couldn’t come up with a decent way to do it. Never mind!
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Wow, this looks great! Another very novel beet recipe that I would love to try, if I could only get fresh beets here in Kyoto. Maybe someday!
You could grow them?
I never seen them here. The only beetroot I can find are pre-cooked, film-wrapped packages of two of the dark red variaty. I guess the French housewives don’t want to risk the ‘red’ in their kitchens…..
Those pre-cooked beetroot are OK for some things but not for most. A shame!
Forgot… I love that dish- both the color and the flavors.
Thanks
A fantasic idea Scott. A feast for the eyes as well.
Tried and tested. Beetroot is so versatile, really.
Those colours are phenomenal – bet the flavours were bright and cheerful too!
The earthiness of the beetroot works really well with a touch of balsamic. Shame people overdo it with the vinegar a lot of the time.
Gorgeous picture. Silly question but does it taste the same as the red beet variety?
Not a silly question, and the answers yes. It just tastes a bit yellower