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Carpaccio of beets
by t
Published on 09.14.2021
10 min...
Cheap
Easy
For 4
people.
Our Communication Manager Sabrina MARINO presents its recipe for beet carpaccio with fresh goat cheese quenelles with Nicolas RIEFFEL, always of good advice.
A simple recipe to make, fresh, greedy and colorful that will be a great starter for the summer season!
The ideal combination? A Riesling Grand Cru Schlossberg whose freshness and minerality will perfectly accompany the earthy side of the beet and the greediness of the fresh goat cheese...
Ingredients
Preparation:
-
Preparation of the ingredients
Cut the beets into thin strips with a mandolin. Be careful not to make them too thin so that they don't show for the final dressing. Cut each slice with a cookie cutter and chop the excess, set aside. Finely chop a shallot and a clove of garlic (to taste). In a bowl, mix the beet slices with the shallot, garlic and a drizzle of olive oil. Cover with cling film and marinate in the fridge for 1h30. Meanwhile, prepare the fresh cheese: crush the goat cheese with a fork in a bowl. Add a pinch of salt, pepper, the juice of 1/2 lemon and a drizzle of olive oil. Separate the preparation in two and add the chopped beet with half of the preparation, the juice of 1/2 lime. -
Dressing the carpaccio
Place beets in a rosette on your plates. Using 2 small spoons, make small quenelles of the goat cheese mixture with (pink) and without (white) chopped beets. Place the quenelles on each plate, alternating them. Decorate the plate with a few leaves of mesclun or arugula and crushed almonds. Season with a little olive oil/beet juice mixture
We were just talking about that!
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