Recipe: Beetroot carpaccio

1 medium sized beetroot

30g Idiazabal cheese, diced

Frisee lettuce, handful

3 pieces broken walnuts

1 cup white vinegar

Spring greens for garnish

A pinch of crushed pepper

salt, to taste

 

Dressing

 

1 tablespoon egg yolk

1 tablespoon vinegar

3 tablespoons olive oil

1 teaspoon honey

½ teaspoon coriander powder

1 teaspoon chopped coriander

salt, to taste

1. Cook the beetroot by boiling it with 1 cup of vinegar and water to cover it completely. Check the beetroot by sliding a toothpick in the middle. If it slides easily then that’s the time to take it off the heat and put it in the refrigerator to cool.

 

2. Now make the dressing. Start by whisking the yolk and the honey. After whisking for around a minute, add olive oil drop by drop and continuing whisking. Add the vinegar in between the intervals little by little until you see the mixture is combine and has become smooth and emulsified when you have whisked all the oil and vinegar. 

 

3. Add chopped coriander and coriander powder. Season with salt.

 

4. Remove the beetroot and cut it into roundels. Now take the roundels dip in the dressing and arrange in the plate as shown in the picture.

 

5. Spread the diced cheese and the walnuts on the carpaccio. Put some lettuce in the middle of the plate. Sprinkle with some salt and pepper. Garnish with spring greens.

 

Tips

 

When you add the first few drops of oil that is the time when you need to whisk your dressing vigorously because that is the time when the dressing tends to curdle.

 

Adding too much vinegar at time can make your dressing runny. 

 

Don’t overcook your beetroot. It should have a bit of crunch even after its done. Overdone beet root will spoil the texture of the carpaccio completely.

 

About the writer

 

Chef Aatir Dhadalla graduated in Culinary Arts Management in London where he learned the art of food and gastronomy from multi-awarded author and food expert David Foskett. Dhadalla has worked in restaurants in London, Spain and Bahrain before moving to Dubai where he is part of the team for progressive cuisine and molecular gastronomy at Melia Hotel Dubai.