Beetroot carpaccio with arugula and olive-lemon marinade
A summery carpaccio with beetroot – fresh, seasonal and quick to prepare.
Ingredients · Servings 4
- 4 medium or 2 large beetroot bulbs
- Salt
- 1-2 cloves of garlic
- 1 tsp caraway seeds
- 75 g arugula and/or beetroot salad leaves
- 1 organic lemon
- 2-3 tbsp maple syrup
- 6 tablespoons olive oil
- 1 tbsp truffle oil
- freshly ground black pepper
- 30g fresh truffle, to grate over as desired
Method · 1 h 10 min
- Cook the beetroot in boiling salted water with crushed garlic and caraway seeds, covered, for 35–40 minutes. Then let it cool, peel it, and set it aside.
- Meanwhile, clean, wash, and spin-dry the arugula. Thinly peel the zest from the lemon and cut it into very fine strips. Halve the lemon and squeeze out the juice. Place both in a small saucepan with 3 tablespoons of water and boil for 2–3 minutes. Then remove the zest strips and set them aside.
- Pour the lemon juice and maple syrup into a tall container. Gradually drizzle in the olive oil while mixing. Season the dressing to taste with truffle oil, salt, and pepper, then stir in the reserved zest strips.
- Spread a little olive and lemon marinade on each of 4 flat plates.
- Slice the beetroot as thinly as possible. This is best done with a mandoline or a slicer. Arrange the slices loosely on the plates in a slightly overlapping circle. Distribute the arugula salad over the carpaccio. Drizzle the carpaccio with the remaining marinade and season with salt and pepper. If desired, shave fresh truffle over the top.
For 4 people
Ten
- 75 g
Arugula and/or beetroot salad leaves
Truffle oil
- 30 g
fresh truffle to shave over as desired
Recipe for
persons
Pour the lemon juice and maple syrup into a tall container. Gradually drizzle in the olive oil while mixing.
Season the dressing to taste with truffle oil, salt and pepper, then mix in the reserved peel strips.
Slice the beetroot as thinly as possible. This is best done with a mandoline or a slicer. Arrange the slices loosely on plates in a circular pattern, slightly overlapping. Top with arugula salad.
Arrange the carpaccio on a plate. Drizzle the carpaccio with the remaining marinade and season with salt and pepper. If desired, shave fresh truffle over the top.