Carpaccio from beetroot with chive and mint marinade
2 tablespoons minced shallot
80 ml unseasoned rice vinegar
1/3 cup chopped fresh mint
60 ml walnut oil or olive oil
7.5 ml sugar
1/4 cup chopped fresh chives
Type of dish
Oven bakes
Entree's
Spreads
Occasion, extravagance & level of difficulty
Can be prepared in advance
Cooking appliance
Oven
PreparationPreheat oven to 180 Celsius. Line a rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-coloured beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in re-sealable plastic bag; chill.)
Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with shallot, salt, and pepper.
Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.
Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with shallot, salt, and pepper.
Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.