Wednesday, 13 September 2017

Beet carpaccio

Today we present you an original way to eat beet, making it the main protagonist of this dish, since at least we usually relegate it to a companion, especially in salads.

Ingredients for 2 servings:
- 2 cooked beets
- 2 tablespoons of pine nuts
- 1 tablespoon of mustard
- 1 egg
- Olive oil
- Chopped parsley
- Salt

- Drain the cooked beets to remove the excess of broth they bring.
- Cut into very thin slices with the help of a mandolin.
- Sauté the pine nuts in a frying pan over medium heat without any oil until they are brown.
- In a glass suitable for blender, introduce the egg, a pinch of salt, mustard and a trickle of oil.
- Start to beat without lifting the mixer from the bottom of the glass and while, little by little, add olive oil until it acquires a texture to your liking. (In this case we have left the mustard mayonnaise very light).
- Place the beet slices on the plate as in the picture.
- Pour over some of the mustard mayonnaise.
- Add the pine nuts on the beets.
- Sprinkle a little parsley chopped over.

Bon appétit!

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