Description
A vibrant and elegant beet carpaccio dish with creamy avocado purée and crunchy pecans, perfect for a vegetarian meal.
Ingredients
Scale
- 4 medium-sized beetroots, fresh and firm
- 1 handful fresh arugula, washed and crisp
- 1 oz (28 g) feta cheese, crumbly Greek style
- 16 pecan nuts, chopped
- 2 tbsp (30 ml) extra virgin olive oil, fresh and fruity
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) honey
- 1 tsp (5 g) Dijon mustard
- Freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Wrap whole beets individually in aluminum foil and place them on a baking tray. Roast for 45 to 60 minutes until a fork inserted into the beet goes in easily, indicating tenderness. If unsure at 50 minutes, test with a fork and continue roasting in 5-minute increments until tender. Remove from oven and let cool completely. Once cooled, peel off the skins and chill the peeled beets for about 30 minutes to firm them up before slicing.
- Step 2: Using a mandoline slicer or a very sharp knife, slice the chilled beets as thinly as possible for delicate texture and elegant appearance. If the slices break apart, ensure the beets are well chilled and firm before slicing.
- Step 3: Place the cleaned arugula or your choice of microgreens evenly on the bottom of your serving platter or individual plates. Rinse wilted arugula in ice water for 5 minutes beforehand if needed to restore crispness, and pat dry thoroughly.
- Step 4: Overlap the thin beet slices in a circular or fan pattern on top of the arugula layer, covering the greens completely for a vibrant presentation.
- Step 5: Crumble the feta cheese evenly over the arranged beets using your fingers to prevent clumping. Sprinkle the chopped pecan nuts on top to add crunch and a nutty element to the dish.
- Step 6: In a bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until smooth and emulsified. If the dressing is too thick, whisk in an additional tablespoon of lemon juice to reach a pourable consistency. Drizzle this dressing generously over the entire carpaccio plate. Finish with a light sprinkle of freshly ground black pepper to enhance flavor without overpowering other ingredients.
Notes
- Room Temperature: Store beet carpaccio in an airtight container at room temperature for up to 1 day to maintain freshness.
- Refrigeration: Keep beet carpaccio refrigerated at 40°F (4°C) in an airtight container for up to 3 days. To protect the greens, store arugula separately if possible.
- Freezing: Wrap beet slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before use.
- To test beet doneness during roasting, insert a fork at 50 minutes. If it does not go in easily, roast further and test every 5 minutes until tender.
- Chilling the roasted beets for about 30 minutes before slicing ensures clean, thin slices that hold together.
- Rinse and crisp wilted arugula in ice water for 5 minutes, then dry thoroughly to keep greens fresh and crunchy.
- Crumble feta cheese by hand for an even distribution that avoids clumping on the carpaccio.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg