From The Vegeterranean, Malu Simões and Alberto Musacchio, Simon & Schuster, 2008.
I have tried raw beetroot carpaccio before and don’t really go for it very much. This recipe asked for the beetroot to be parboiled. I fully boiled it and then put it through the mandolin to slice it finely.
The beetroot was laid out carefully on a plate. Lemon juice was sprinkled over it. The chopped walnuts were added together with salt and pepper and a small amount of chopped parsley. Then on went some rocket leaves and crumbled goat’s cheese. Extra virgin olive oil was dribbled over the salad and it was ready.
This was a delicious salad. The thinly cut beetroot seemed to have developed its sweetness and with the slightly bitter walnuts and the peppery rocket made a great mix. I think this is one to be repeated.
Ease of cooking: ✔✔✔✔