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Beet Carpaccio Recipe

Ingredients

How to make it

  • For the beets:
  • Preheat oven to 350 degrees.
  • Rinse beets in cold water. In a baking dish large enough to hold the beets in a single layer, toss the beets with olive oil, vinegar, rosemary, and thyme.
  • Cover the dish with foil and roast the beets for 40 to 50 minutes, or until the baby yellow beets are tender when pierced with the sharp point of a knife. Remove the baby beets and continue to roast the red beets for an additional 25 minutes, or until they are tender.
  • Orange vinaigrette:
  • Whisk orange juice, tarragon, white wine vinegar, walnut oil, olive oil, shallots, and garlic in a large bowl. Season to taste with salt and pepper. Transfer to a jar with a tight-fitting lid and refrigerate until needed. Shake or whisk just before serving.
  • Vodka aspic:
  • In a small saucepan, bring the vodka to a boil over medium heat, being careful not to ignite it.
  • Whisk in the pectin and bring the mixture back to a boil. Reduce heat and simmer for 1 minute.
  • Pour mixture into a pie pan or small, shallow container so that the liquid is not more than ½ inch deep.
  • Refrigerate the mixture overnight, or until it has jelled completely. Cut into cubes just before serving.
  • To serve:
  • When beets are cool enough to handle, peel them with a small paring knife. Cut the baby yellow beets into wedges.
  • Using a mandoline or an extremely sharp knife, slice the red beets into 1/8 inch thick slices and arrange them in overlapping circles on each plate.
  • Place a dollop of crème fraîche on the beets and a smaller dollop of caviar on top of the crème fraîche.
  • Garnish each plate with a few wedges of yellow beets, orange zest, chervil or mint sprigs, and cubes of vodka aspic.
  • Splash a bit of the orange vinaigrette over the beets.

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The Cook

dond Rockville, MD

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