Beet Carpaccio Recipe Wine News

IIf you can’t get hold of raspberry vinegar, simply add four or five raspberries to 50ml of red wine vinegar and let steep in a cup for a few hours before you need it.

Preparation time: 15 minutes | Cooking time: 50 minutes

SERVED

Four as a starter or as a light lunch

INGREDIENTS

• 4 beets, each bigger than a golf ball but smaller than a tennis ball, as cool and hard as it gets
• 50 ml raspberry vinegar
• 50 ml extra virgin olive oil

Decorate

• Garden flowers like chives or basil flower and thyme flower
• Vegetables such as raw peas (teardrop-shaped peas) or peeled small beans
• Herbs like chives, thyme, verbena, purple basil

METHOD

1. Place the unpeeled beets in a saucepan, cover them with salted water and simmer for about 40 to 50 minutes. If you need them, place a sauce on them to keep them under water. To test that they are done, a small, sharp knife should easily penetrate the roots. If they are not ready, continue testing every five minutes until they are complete.
2. Drain the beet and cover it with cold water. The beet will be cold enough to handle after a few minutes in cold water.
3. To prepare the carpaccio, I cover my cutting board with parchment paper and wear disposable gloves, as the color of the beetroot spreads everywhere.
4. Drain the beet and rub the skins – they should come off very easily. Take a mandolin and use the finest setting to slice each beet into thin rounds, or do it carefully with a sharp knife.
5. After slicing each root, spread the slices out onto four plates. I like to make concentric circles until the whole plate is covered.
6. When you have four plates of sliced ​​beets ready, it’s time to dress them up. I sprinkle them evenly with the raspberry vinegar and then the olive oil. Season each plate with sea salt.
7. The plate is now your canvas to decorate, with all the flowers, vegetables and herbs you have on hand. I use teardrop peas (very peas), which come from my garden and can be eaten raw. You can also use peeled broad beans.
8. Serve the carpaccio as a light lunch with warm crusty bread and a glass of chilled Beaujolais.