Carpaccio de beets : the spring recipe ULTRA FACILE

Ingredients

For 4 servings

• •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

Method

1. 1.Preparation of beet
2. 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. 3.Preparation of balsamic syrup
4. 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. 5.Making perfumed oil
6. 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. 7.Dressage and service
8. 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.