Glazed Beet Carpaccio
Everyone knows beets for their vibrant red hue but did you know they’re packed with a ton of health benefits and super hydrating? This is the summertime beet recipe you’ve been needing to stay cool and look cool!
Fashion and food blogger, Ava King, did not disappoint as she put her “Food Meets Fashion” twist on carpaccio. Not only is this dish stunning and will no doubt impress at your alfresco dinner parties, it’s packed with flavor, nutrients, and will keep you cool this season.
Using our very own Champagne Vinaigrette as a glaze, the dressing beautifully pairs with the floral sweetness of the beets. While the tanginess of the vinaigrette perfectly complements the different flavors and textures of golden berries, creme fraiche, za’atar, and macadamia nuts.
2 large beets
1/4 cup microgreens
2 tbsp creme fraiche
1/4 cup golden berries
1/4 cup macadamia nuts, toasted and crushed
1/4 cup champagne vinaigrette
1/2 tsp tsp Za'atar
Salt and pepper to taste
Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with mandolin.
Toast the nuts for about 10 mins at 350 F. Let them cool. Set aside.
Slice the golden berries in half. Set aside.
To assemble: line 3 plates with the thinly sliced beets layering in a circle. Brush the beets with the champagne vinaigrette. Add dollops of the creme fraiche and garnish with the microgreens, sliced golden berries and macadamia nuts. Sprinkle it with za’atar, salt and pepper to taste.
Serve and enjoy!