Red Beet Carpaccio – “starter kit” Classy, fast and easy
Red Beet Carpaccio – The vegetarian equivalence to a standard meat carpaccio. Sweet elderflower syrup or jam meets warm nuts, fresh thyme & cottage cheese on a layer of thinly sliced carpaccio- if that doesn’t sound like something professional :P. I think it was new years eve when we had this starter for the first time and it instantly won my heart.
The only tricky thing but most crucial about this recipe is to cut the beet as thin as possible.It just requires a little bit of patience, a good knife and practice. The nice thing is that the beet is very smooth, so it should not be too difficult.
For me personally, this is something that I prefer to make for a dinner for two, when you really want to treat yourself and cook a bit more – festive or to celebrate something. So what did we had to celebrate? Moritz won the table tennis match and the price was a “luxury evening” :D.
Hope you enjoy this starter and celebrate something or just yourself 😉
How you do it:
- Take some nuts and grind them roughly, so some crumbles remain.
- Heat a pan on medium heat and add the nuts (pay close attention so they do not burn). tehy are done when they start to release a beautiful scent and turn golden brown (take them out of the pan, otherwise they roast even further).
- Meanwhile, drain the beet (the red juice colours everything really purple, so maybe you can include that in the main dish or even dessert), and start cutting really thin slices with a good knife. The slices should almost be transparent, believe me the effort is worth it.
- Add the elderflower jam into a small bowl and mix it with the salt, oil and vinegar. Mix it with a folk until it gets really really smooth.
- Place the beet on your favourite plate so the beet is halfway overlapping each other.
- With a spoon, softly brush on the jam mixture and finish up with adding 4 scoops of cottage cheese, the nuts and the thyme
Serve with some warm chiabatta for good ;))