Even if our colleague David Remartínez was right when he said that carpaccio is a fraud due to the thin or almost non-existent slices of meat, I think we can give it a try. It’s a great way to present a vegetable dish more elegantly, brighten up a table, and compliment your friends on what could have been a simple salad. Maybe a little pretentious? Yes, and what does it matter?
To prepare this beetroot carpaccio we have two different options. The first is described in the recipe that you will find below and is prepared with raw beets. To make it pleasant to eat, it is important to cut it into very thin slices – with a mandolin or a very sharp knife – and let it rest with salt and lemon juice for between 20 minutes and an hour to soften it a little. Cooking your carpaccio this way will make it fresher, softer in flavor and crispier.
The second way to prepare it is to roast the beets. The easiest method is to wrap them whole and unpeeled in aluminum foil, add a drizzle of olive oil, salt and pepper and bake them at 200°C for an hour. It should be noted that the time may vary depending on the size. . Once ready, let it cool, peel and cut into very thin slices. The rest of the recipe remains the same. In this way we lose the crunch, but the dish becomes sweeter and the beetroot flavor becomes more intense.
Time: 15 minutes
Difficulty: Cut the beetroot into thin slices
Ingredients
For 4 people
- 1 large turnip
- ½ green Granny Smith apple
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon old mustard
- Salt
- Freshly ground black pepper
- Parmesan to taste
- 1 teaspoon capers
instructions
1.
Peel the beetroot and cut into very thin slices. Place it on a tray and add a tablespoon of lemon juice and fine salt. If the leaves are laid out in layers, make sure that all of them are salted. Let it rest for between 20 minutes and an hour.
2.
Cut the unpeeled apple into small cubes (Brunoise). Place it in a bowl along with the apple cider vinegar.
3.
Prepare the dressing in a lidded jar or bowl and mix together the olive oil, remaining tablespoon lemon juice, honey, salt and black pepper to taste.
4.
Drain the water released by the beet. Add the dressing and mix to coat all the leaves.
5.
Arrange them neatly on a plate, forming a circle from the outside to the inside. Place small piles of green apples on top as shown in the photo.
6.
Also add the capers, some old mustard and parmesan flakes and garnish with a little more freshly ground black pepper.
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