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!
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.
Recipe: Golden Beetroot Carpaccio
Summary: A carpaccio of beetroot makes a visually stunning appetiser and is sure to impress your guests.
- 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.
Preparation time: 10 minute(s)