Monday, 9 March 2015

Beetroot Carpaccio with Orange Vinaigrette

How many of you liked certain veggies when you were a kid? Now, how many went through that phase in your life where you magically began to like all sorts of food? As a kid, I would not even want to see beetroot in my plate. And today, I have no problem including it in my smoothies, salads or dips. The credit goes to Gabi Köhnen, a nutritionist in our town who made me eat this impressively delicious and super-easy-to-make starter with beetroot in one of her cooking seminars a few years back.

This colourful, sweet and tangy starter can be made a day ahead of time. And what I like the most about it is that it goes well with almost everything and any cuisine.

Beetroot Carpaccio with Orange Vinaigrette

200 ml orange juice
1 small chopped onion
3 tsp mustard paste
6 tbs sunflower oil
salt and pepper
500 g preboiled beetroot
2 tbs parsley / dill / fresh herbs of your choice

Cook the orange juice with onion in a small sauce pan until the liquid reduces by half. Add in the mustard paste and stir well. Season with salt and pepper. Start adding oil to the mixture using a whisk. Set aside to cool.

Trim the tops and bottoms of the beetroot and slice into very thin slices using a very sharp knife.
Arrange these slices on a serving platter and spoon over the dressing. Garnish with chopped fresh herbs and cover with cling film. Chill in the refrigerator.

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