Beetroot Carpaccio & Goat Cheese
I have that souvenir of these horrible beetroots I was forced to eat at school. For a very long time, beetroots and Brussel sprouts were a no go for me!I must say that Brussel sprouts still are, but I became to like very much the taste of beetroots… and don’t get me started on the depth of the color!
The other day, while shopping, I came face to face with a bunch of beetroots. Yes you read me well! They were staring at me, screaming, “try me… I know that you used not to like me, but you changed, so try me”. I realized they were right so I grabbed one of them… just to try!So yesterday, I decided it was time to give Miss Beet a shot.It was the first time I prepared a dish using beetroot. The result was fresh, tasty and light.I hope you will enjoy.
Recipe
Preparation time: 15 mn
Course: Main or starter
Color: Red & Green
Servings: 2
INGREDIENTS:
For the Carpaccio
1 Beetroot
Rocca Salad
Goat Cheese
Fresh Dill
Fresh Chives
Green Onions
Edible flowers
Lemon
Oilive OIl
A pinch of Cinnamon
Salt & Pepper
For the Candied Walnut:
1/4 Cup of Walnuts
1 Tablespoon of Sugar
1 Teaspoon of Butter
A pinch of Rosemary
PREPARATION:
For the Carpaccio:
I have used raw beetroot because I like the crunchy consistence of it. If you’d rather like your beetroot cooked, bring water to boil & place the cleaned beetroot with its skin in the water. Boil for about 45 minutes or until tender. Wait for them to cool down.
Remove the skin.
Cut very thin slices and set nicely in a plate.
Drizzle a pinch of cinnamon on the beets.
Add Rocca leaves and Goat cheese.
Sprinkle the plate with dill, chives, green onion,
Decorate with edible flowers & candied walnuts.
Sprinkle some olive oil & Lemon juice over the plate
Finish with salt & Pepper.
For the candied walnuts:
Preheat a Pan over medium heat.
Put all ingredients together and mix with a wooden spoon until the sugar is liquefied.
When the caramel is formed continue moving the walnuts so they become nicely coated. This should take around 5 mn.
When they have reached a nice brown color, dispose them on a parchment paper for them to cool down.
Next time I will try making the caramel with maple syrup instead of sugar. I am sure it will be much better… for the taste, the waist & the health!
I hope you enjoy!
Until next time.
