Thursday, December 08, 2005

Beet Carpaccio

Beet is a much discussed vegetable. You either love it or hate it, but few are indifferent. Personally, I love beets. Their deeply red color always cheers me up, and the earty taste is quite amazing. I especially love fresh beets, either simply baked or boiled with a little butter or maybe some crumbled goat's cheese. I make a mean beet risotto, too.

When I had friends over for dinner a few nights ago, I was dying to try something different. So I made a very simple carpaccio from thinly sliced beets (Very thinly! Use a mandolin!) topped with olive oil, crumbled feta cheese and some sprinkled parsley and basil.

It was, as you can see, very decorative, and it tasted great too. It was, however, a little difficult to eat! You can't really use a knife since the slices are so thin, and you don't want to use your fingertips to eat beets. I found the best way was to gently ease the slices, one at a time, between the prongs of the fork. If you deal with this relatively small problem you'll be rewarded by a delicious mix of crunchy, silky and creamy, tangy, salty and earthy.

Oh, and as always with beets... don't be scared when you go to the bathroom.


Kalyn Denny said...

Really a terrific photo of the beet carpaccio.

Deetsa said...

Now I wish even more that I had a decent mandolin. That picture looks SO good. I can't wait to try the combo. Maybe I'll try spiral cutting it instead. Won't look as pretty but I sure want to try it ... like NOW! LOL

Cindy said...

Beet carpaccio, chat a great idea ! Looks great too.

tanvi said...

*snort* love the last little caveat there, anne. this is a lovely idea! i love beets. i really should invest in a mandolin! (ps. the beet risotto looks lovely too!)

Manne said...

Success! Thank you for your advice Anne, the beet roots with goat's cheese went down really well. :)

Check it out here.

Unknown said...

I used a simple cheese slicer and it was perfect!