Roasted beetroot carpaccio
Take advantage of beetroot season and make carpaccio. Roasted beets readily accept a variety of spice flavors. Topped with cheese, caramelized onions and dressing, it makes a luxurious appetizer or a wonderful meatless dinner.
Ingredients · Servings 2
- Carpaccio:
- 1-2 medium-sized beets
- 1 clove of garlic
- 1 tablespoon coarse salt
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- colored ground pepper
- 1 sprig of thyme (optional)
- Dressing:
- 2 tablespoons liquid honey
- juice of 1/2 lime
- 2 tablespoons olive oil
- salt
- freshly ground pepper
- Caramelized onions:
- 1 tablespoon olive oil
- 1 red onion
- salt
- 1 tablespoon granulated sugar
- 1 tablespoon balsamic vinegar
- To serve:
- 100 g feta cheese (or Balkan cheese)
- 1 handful of arugula
Method · 1 h 20 min
- First, prepare the beets. Clean them thoroughly with a brush under running water, do not peel them, but dry them. Sprinkle salt on a large enough piece of foil and place the beets. Add a half-cut clove of garlic. Drizzle with oil and vinegar, season with pepper, and seal the foil tightly.
- Place in an oven preheated to 200°C (fan) and bake for about 1 hour. Immediately pierce the baked beets to release the steam, peel them and leave to cool completely.
- Prepare the caramelized onions. Heat the oil in a frying pan and add the peeled onion, cut into eighths. Fry until golden brown, add the sugar and let it caramelize.
- When the onion starts to smell caramelized, add a little salt and vinegar. Transfer to a pan and let the vinegar evaporate.
- Whisk all the ingredients for the dressing.
- Cut the beetroot into thin slices, arrange them around the plate, top with arugula, feta (Balkan cheese) and place the caramelized onion in the middle of the plate. Pour the dressing over the entire carpaccio, add salt and possibly sprinkle with freshly ground pepper.
