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.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
