Beetroot Carpaccio – A Recipe Made With Love
Beetroot Carpaccio – A Recipe Made With Love
by Karni Tomer “food explorer”
I was born a foodie, before it became a term in the Cambridge dictionary.
For years I have been cooking, writing about food and eating (which is one of my greatest skills!).
Get caught up in my gastronomic love-affair and join me on a mouth-watering journey around the world.
The food I cook is a combination of Israeli middle eastern cuisine with Mediterranean ingredients and Asian cuisines, inspired by my adventures living in Singapore for the past 8 years.
I hope you will enjoy my culinary adventures around the world with a short recipe I cook in my own kitchen for family members and friends to enjoy:
Beetroot carpaccio with blue cheese and orange vinaigrette
This recipe is very easy and impressive. its suitable for vegetarians and will suit vegans if you choose to remove the cheese.
Ingredients:
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· 4 beetroots boiled in water for 1 hour or roasted in the oven until they are cooked. Use a skewer to check if its cooked. You can bake or roast the beetroot with the skin and peel it after its cooked.
· 50 grams Walnuts tossed with salt until crispy, and chopped roughly
· 100-gram Blue cheese
· Italian basil leaves chopped to Julian – long strips
Vinaigrette sauce
· ½ cup Olive oil
· ¼ cup Lemon juice
· 2 tbsp Balsamic vinegar
· 1 tbsp Honey or sugar to balance the acidity
· ½ cup orange juice
· Orange zest if you like a strong flavour of orange.
Preparation
Peel the beetroot and thinly slice as beef carpaccio, I used a very simple mandoline slicer I have at home but you can also use a sharp knife.
Place the beetroot on a white plate
Put small pieces/balls of the blue cheese
Chop the walnuts and sprinkle on top
Add some chopped basil
10 minutes before serving, drizzle the vinaigrette sauce with a spoon (few teaspoons) and serve.
Beetroot Carpaccio – A Recipe Made With Love was made by the food explorer and CEO of Wok’n’Stroll
