Monday, May 19, 2014
Beet root carpaccio salad
A different carpaccio made with beet root was inspired by the classic beets and orange salad. I develop the dish for a photography course I participated because of it´s looks.
But it tastes so good that now is in my catering menu.
Ingredients - for 4 portions
1 large beet root
2 ounces fresh goat cheese crumbled
2 ounces bean sprouts (any kind you like)
1 ounce toasted pine nuts
Ingredients for the orange vinaigrette
1/2 cup orange juice
1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoon vinegar
Salt and pepper to taste
Cook the beetroot in water until tender, drain and let it cool.
Peel the beet root and slice it very thin with a sharp knife or mandolin.
Peel the orange and cut it in wedges.
Assemble the plate: lay beet root slices flat on each plate, arrange spouts in the middle and top with 4 oranges wedges, a bit of cheese and pine nuts.
Prepare the vinaigrette: whisk together orange juice, olive oil, lemon juice and vinegar. Season with salt and pepper to taste.
Serve the carpaccio with orange vinaigrette.
Prepare ahead - store the sliced cooked beetroot in an airtight container in the refrigerator until serving time.
Use beet roots of different colors for a more colorful effect.