Red Beet Carpaccio, Walnut Oil Vinaigrette
Perfect for those looking to impress their guests with an appetizer that is both simple and refined, this Red Beet Carpaccio combines the natural sweetness of beets with a rich and nuanced vinaigrette, promising a taste experience that will delight even the most discerning palates.
Simplicity is at the heart of this creation. With just a few fresh, quality ingredients, you can assemble this carpaccio in no time, making it the perfect choice for a stress-free yet elegant meal. The beets perfectly complement the walnut oil vinaigrette, offering a symphony of flavors that are both earthy and exquisite. The ease of preparation does not compromise the dish’s delicacy, proving that an exceptional meal doesn’t necessarily require hours of work.
This dish stands out for its seasoning flexibility, allowing for customization according to taste. Whether you opt for classic walnut oil or experiment with alternatives like hazelnut or toasted sesame oil, each variation opens the door to new flavor dimensions. Topped with crushed walnuts and fresh young greens, each bite is a harmonious marriage of textures and flavors.
Red Beet Carpaccio, Walnut Oil Vinaigrette
Ingredients
- 2-3 medium-sized red beets cooked and peeled
- 1 small shallot finely chopped
- 2 tablespoons of walnut oil (or hazelnut, toasted sesame, etc.)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of Dijon mustard
- Salt and black pepper to taste
- A few walnut kernels crushed, for garnish
- Some arugula leaves or young greens for decoration
Instructions
Preparing the beets:
- Slice the cooked beets into thin rounds using a mandoline or a sharp knife. Arrange the beet slices on a plate, slightly overlapping them.
Preparing the vinaigrette:
- In a small bowl, combine the walnut oil, apple cider vinegar, Dijon mustard, chopped shallot, salt, and pepper. Whisk well until the vinaigrette is emulsified.
Finishing:
- Pour the vinaigrette evenly over the beet slices. Let it rest for a few minutes so that the beets absorb the flavors.
Garnish:
- Just before serving, garnish the beet carpaccio with crushed walnut kernels and arugula leaves or young greens to add color and contrast.
A recipe proposed by Maison Marmite
