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Monday, May 19, 2014

Beet root carpaccio salad

Beetroot carpaccio


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
1 orange
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


Method

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.


Notes

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.


1 comment:

  1. Congratulations Andrea!!! Your blog is really beautiful! The pics are awesome too! Keep doing this great job! ;-)

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