Beet Carpaccio

It's 2am, roughly the same time I do all my food writing, brainstorming.  I've already tried to go to sleep, but I'm pissed off at how good other food blogs are.  Miss V, Angie, Natasha- how do they do it?  What is most important?  Content?  Food porn?  Flashy CSS?  Maybe, recipes are most important.  I need an original recipe, or to reinvent a classic.  I think think think think then read- horrible handwriting hits me- beef carpaccio.  Or is it, beet carpaccio? 

The original carpaccio was thinly sliced rare beef served with mustard sauce.  Today, we see many served with a side, often lackluster, salad of frisee and vinaigrette.  Not going to happen this time.  This something my vegetarian friends can enjoy, and be split as a sexy appetizer for two, or devoured as a light meal.

Beet Carpaccio

• 2 red beets
• olive oil
• salt
• pepper
• pinch of rosemary
• high quality extra virgin olive oil
• Arugala or available dark mixed greens
• orange supremes
• queso fresco (feta cheese subs)
• dressing
• toasted almonds

For the dressing:

The base of the dressing is a 3:1 ratio of extra virgin olive oil and cider vinegar.  To that add salt and pepper, italian parsely, and if available, diced shallot, orange zest.

1. Preheat the oven to 350. During said time, prepare the beets and rub them in olive oil, salt, pepper and rosemary.
2. Bake in the oven for 75 minutes.
3. When the 60 minute mark comes around, start lightly toasting the almonds, prepare the dressing, and cutting the orange segments.
4. Slice the beets as thinly as possible and arrange on the plate.
5. Season the greens, add the dressing, almonds, cheese, and orange- toss.
6. Place a handful of salad on top of the carpaccio.  
7. Lightly drizzle the beets with good extra virgin olive oil, sprinkle with fleur de sel, cracked pepper, and any leftover italian parsley.
8. Devour.

Peeling the beets is not a big deal.  It's a mess to do, and if this were an expensive restaurant I'd consider it.  If you don't peel them, be sure to wash, and then enjoy the added fiber to your diet.  If you can procure golden or striped beets, they would be a great way to add to the presentation of the dish.

Since this is a simple dish, be sure to take your time when slicing the beets.  The presentation that comes from the knife-work is a big deal.

You can use any orange you want, but I recommend blood oranges.  I used them for several reasons including- great taste, nutrition, color scheme, and it's almost Halloween.

Toasting almonds can be a hassle for some since they're incredibly easy to burn.  The most fool proof way I think to do it is in the oven for 10 minutes.  This time, I did them in a sauté pan, the same one I used to make a duck fat omelet this morning, and they were the best batch I've made to date.

If you don't have any fleur de sel, sea salt will work nicely.  If you have any nice oils or salts, this would be another great time to use them.  I like to use my black truffle salt on this dish- I'd love to hear any other personal touches!

You can also check this out in style in the new gallery page!

Comments

[miss v]

it looks interesting... i've never been big into beets, but i'm willing to try.

[Stash]

Haha well I hope this dish changes your view. It's a very earthy dish which is why I used the rosemary. Since it showcases the beet in a very pure way- if you don't like beets this may not be the one for you!

[mimi]

i love beets!