Beetroot carpaccio

- made of beets baked in the oven - a great appetizer without meat - with your favorite cheese and nuts

• Preparation time: 20 minutes Beetroot baking time: 1 hour 20 minutes
• Number of servings: 560 g of dish
• Energy value 214 kcal
• Carbohydrates 7 g
• Including sugars 6 g
• Protein 6 g Fats 18 g
• Diet: gluten-free, low-carbohydrate, vegetarian.
• 2 medium beetroots - 450 g
• a small handful of walnuts - 40 g
• 100 g goat cheese roll
• a handful of rocket lettuce
• 4 tablespoons of light olive oil
• juice from half a lemon or lime
• freshly ground pepper and salt

Beetroot carpaccio

Calories were calculated based on the ingredients listed in the recipe. The listed ingredients yield four servings of beetroot carpaccio. Beetroot carpaccio is simply cooked or baked and peeled beets, which should be very thinly sliced ​​and arranged on a flat plate or large platter. Add nuts, olive oil, your favorite cheese, and spices. This is one of the easiest salads/appetizers to make. If you already have the baked beets, it will only take a moment to prepare. I recommend it; it's worth it!

Beetroot carpaccio

Start with the beets. You can roast them up to two days before preparing this great appetizer and serve them to guests within 20 minutes. Wash the beets and pat them dry with a paper towel. Since I bake them in the oven, I wrap them individually in a piece of aluminum foil. For convenience, I place the beets in a baking pan/loaf pan or other container that protects the oven from any potential beet juice leakage.

I bake the beets prepared this way for about 60-90 minutes. Small ones take up to an hour, and large ones up to 1.5 hours. I place them on the middle rack with the top/bottom heat setting at 200 degrees Celsius. After baking, I carefully remove the foil and place the beets on a plate to cool, then peel them.

If you prefer to cook the beets, simply place them in a pot (without peeling) and simmer on low heat, covered. Cooking and baking times are similar. After cooking, drain the colored water and set the beets aside to cool before peeling them. The beets don't need to be very soft. Peel the cooled beets. This skin will come off easily by lightly scraping it with a knife. It's just a good idea to trim both ends.

Slice the peeled and cooled beets very thinly. I use a vegetable cutter for this. I recommend wearing oven gloves when cutting the beets.

Arrange the beetroot slices on a plate. If you plan to serve the appetizer in portions for each person, arrange the slices on individual plates. If everyone is serving their own beetroot carpaccio, choose a large, flat plate or appetizer dish.

I usually add toasted nuts to beetroot carpaccio. This time, it's walnuts, but you can also use pecans, slivered almonds, pine nuts, or toasted sunflower seeds. If you have unshelled nuts, you need to get to the core first. Don't use fresh, wet nuts, which still have a flexible and bitter outer layer. Dry ones work perfectly. Always pour shelled walnuts out on the counter and examine them carefully. You might find a piece of the shell. These surprises often await us in pre-packaged packages we buy at the store. You need less than a handful, which is about 40 grams of shelled walnuts.

Crush the walnuts into smaller pieces with your hands. Place them in a dry pan. Toast the walnut pieces over low heat for about 7 minutes. Shake the pan a few times to toast the walnuts on all sides, then transfer to a plate to cool.

Spread washed and dried arugula over the beetroot slices. You can substitute arugula, baby spinach, parsley, cilantro, or Italian lettuce (insalatina). In summer, I recommend using young beetroot leaves, which will look wonderful on beetroot carpaccio.

Next, spread the cheese slices over the entire surface of the beetroot carpaccio. I used goat's cheese, but you can also use a hard cheese like Parmesan, such as Parmigiano Reggiano or Grana Padano—both excellent Italian cheeses. I recommend thinly slicing this cheese into almost transparent flakes. Feta cheese also works well here.

Finally, scatter over the toasted and cooled nuts. Drizzle with freshly squeezed lemon juice and olive oil. Sprinkle the beetroot carpaccio generously with freshly ground pepper and a pinch of salt.

Tip: You can replace lemon juice with balsamic vinegar.

I recommend chilling the ready beetroot carpaccio in the refrigerator before serving.

I love

Beetroot carpaccio, and I could eat it really often. What about you?

Enjoy your meal.