Carpaccio de beets : the spring recipe ULTRA FACILE
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Other
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Prep
25 min
Cook
5 min
Total time
30 min
Ingredients
Ingredients
- 0 0 Coloured beet(s) (yellow, red, white)
- 20 cl 20 cl Beet juice
- 100 g 100 g Sugar
- 2 c. à soupe 2 tablespoons Balsamic vinegar
- 1 1 boot(s) Cuboulette
- 0 0 Olive oil
- 0 0 Salt
- 0 0 Pepper
- 0 0 Espelette pepper
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Method
- 1
Preparation of beet
- 2
Peel the coloured beets carefully, then cut them into very thin slices using a mandolin to obtain the texture of a carpaccio. Place the washers harmoniously in rosace on a large flat dish or in individual plates, for a delicate and appetizing visual effect.
- 3
Preparation of balsamic syrup
- 4
Pour beet juice, sugar and balsamic vinegar into a saucepan. Heat over medium heat to reduce this mixture until you get a smooth syrup. Stir regularly and monitor the texture, then let cool once the consistency is reached.
- 5
Making perfumed oil
- 6
Finely chisel the chives boot and place it in a bowl. Add a generous fillet of olive oil, salt, pepper and add Espelette pepper to your convenience. Mix well so that each element permeates flavors, and book.
- 7
Dressage and service
- 8
Water the beet carpaccio with the cooled balsamic syrup and spread the oil with the chives over it. Finish the dressing with a few large grains of salt and a final pinch of Espelette pepper before serving well fresh.
Source : cuisineaz
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