Saturday, November 21, 2015

Beet Carpaccio...


This is truly one of my life's simple pleasures on a plate.... cooked chilled sliced beets, good EVOO, good aged balsamic vinegar, fresh chopped dill and coarse sea salt or fleur de sel. One word... divine!


Thoroughly wash beets with skin and trim ends. Fill a large pot with water. Add the beets and cover to simmer on medium for an hour. Beets are ready when beets can be pierced smoothly with a butter knife. Drain beets and rub off skins with hands under cool running water. Transfer to a non-porous plate and chill in fridge for one hour (I like my carpaccio to be nice and cold). Use a cutting board such as glass so not to stain, then slice into thin rounds (carpaccio are usually paper thin slices, however I like mine 1/4-inch thick for bite).


Drizzle beets with your best extra virgin olive oil, balsamic vinegar and top with chopped fresh dill and salt. A great sharing appetizer to prelude your meal. Bon appétit!





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