Beet Carpaccio
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 large beet (about 4 inches in diameter), peeled and sliced very thinly on a mandolin or slicer processor.
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons umeboshi plum vinegar
  • 1 teaspoon aged balsamic vinegar (or ½ teaspoon balsamic vinegar + ½ teaspoon maple syrup)
  • 1 teaspoon tamari
  • 1 handful of arugula
  • ¼ lb Pine-nut Parmesan (or Parmigiano Reggiano cheese)
  • Extra virgin olive oil for drizzling
  • Lemon juice for dressing
  • Freshly grated black pepper
Instructions
  1. For the marinade, whisk together all liquid ingredients.
  2. In a medium bowl, toss together beets and marinade, turning to coat each side of every slice
  3. Let stand at room temperature for 6 hours to marinate, or marinate in the fridge overnight
  4. Plate beets with arugula and Parmesan as shown in the picture
  5. Drizzle with olive oil and dress with lemon juice and freshly grated black pepper.
Culinary Tips
If you have a food processor with slicer disk use the 1mm or thinnest set available. If not, use the mandolin or knife and with patience cut beets as thin as possible.
You can replace the Parmesan cheese with another crunchy, dry type of cheese. Shave it into thin slices or cut it into sticks.
It is essential to keep the three core ingredients, beets, cheese and arugula to maintain the dish's essence of flavors. If you skip one of them it will not be the same.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/beet-carpaccio/