Beetroot Carpaccio
This beetroot carpaccio is a wonderful appetizer, perfect for the holiday season. It’s a great option for those who want to impress their guests without spending too much time in the kitchen. The carpaccio can be fully prepared in advance and is then served with a creamy tahini sauce that adds a wonderful flavor and texture to the dish. To add extra crunch and flavor, serve the carpaccio with pistachios and parsley.
Servings: 4
Equipment
- 1 Mandonline optional
Ingredients
- 4 small beetroots or 2 large, oven-roasted and peeled, or store-bought
- For the tahini cream:
- 1/2 cup liquid tahini
- 1/4-1/2 cup water or as needed
- 1 tbsp lemon juice
- 1/4 tsp salt or to taste
- For garnish:
- 1 cup fresh parsley finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 cup crushed pistachios
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
- While the beets are roasting in the oven, prepare the tahini cream by blending tahini, water, salt, and lemon juice in a small blender. Adjust the amount of water as needed; it always depends on the thickness of your tahini. The result should be a thick and creamy sauce.
- Once the beets are ready, let them cool and remove the peel. A very easy way to do that is to peel them under running cold water. Now thinly slice the beetroots using a mandoline.
- To assemble the dish, spread the tahini cream on a plate and arrange the sliced beetroot in a circular pattern on top of the sauce.
- Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and garnish with fresh parsley and crushed pistachios.