Sunday 19 August 2012

Beetroot Carpaccio with Goat’s Cheese and Orange-Balsamic Vinaigrette

From New Vegetarian Kitchen, Nicola Graimes, Duncan Baird Publishers, 2011.

I had never tried eating beetroot raw so thought I would give it a go with this simple salad recipe.

The first task was to make the dressing. The juice of half an orange was mixed with a little balsamic vinegar, a quarter cup of olive oil and a pinch of salt. This was then beaten until it had thickened. It was then tasted and a few adjustments made until it was just right.

A beetroot was then peeled and sliced on a mandolin at the thinnest setting. The slices were placed in a bowl with water to just cover them and a squeeze of lemon juice was added. This was left until it was time to put the salad together.

At serving time the beetroot was drained. A mix of salad leaves was arranged on the plate. The beetroot was placed on this, alternating it with goat’s cheese. The dressing was poured over and it was ready.

I’m not convinced about raw beetroot. It was not unpleasant. It certainly went well with the goat’s cheese and the dressing had a nice tang to it. However, the full rich sweetness of cooked beetroot was missing—and it needed quite a bit of chewing.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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