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Tuesday, 16 August 2011

Carpaccio of Beets with Sherry Vinaigrette - One delectible Appetiser!

Serves 6   |   Easy
For this recipe in Arabic, Click this link

This is a fantastic Vegetarian Appetiser. If you are not vegetarian,
you can add crumbles of goat's cheese or blue cheese for a heartier dish

Beetroots are gorgeous! Not only do these sweet vegetables taste delightful, but they also look stunning. Within the same beetroot, you might be lucky and get all shades of the colour ruby red, from light to dark and when thinly sliced they appeal to the eye. Bringing colour into food, is one way to turn the appetite on, and there is no better way to bring fabulous colour than with beets!

Slice the beets at 0.75mm (very thin) and they become translucent which
will show the different shades of colour in each slice.  Beauty!

When beets are cooked in boiling water till tender, and then sliced very thin they become translucent and  almost see through. Line them on a plate overlapping the sides, and they will look great. This is one of those dishes that look so delicate and taste just as delicate. Therefore don't try and overpower the flavour of the beets with too many additions. I kept it simple with a delicate Sherry vinaigrette seasoned with wild Thyme.

This is a full on vegetarian appetiser. If you are not vegetarian, and would like to have it as a main salad, you can add some assorted leaves and sprinkle with crumbled goat's cheese or blue cheese and some coarsely chopped walnuts.

TIP for even more colour, mix red and yellow beet slices.
score beets with a fork and cook in
boiling water till tender

You Need
3 large beetroots, cooked in boiling water till tender, cooled
1 red onion, very thinly sliced
2-3 tbsp baby watercress
2 tsp dried wild thyme leaves
1/4 cup sherry vinegar
1/4 cup olive oil
Salt & Black pepper to taste

As you start preparing this dish, soak the thinly sliced red onion in the sherry vinegar, and set aside.

Score and cook beets till tender. Peel and slice very thinly (here I have sliced them at 0.75 mm). Set aside to cool.

Sherry Vinaigrette 
When done slicing the beets, remove the onions from the vinegar and place in a separate dish.

Make the Sherry Vinaigrette: In a bowl, add the dried wild thyme leave (rub them between your fingers first) to the sherry vinegar. Sprinkle with salt and black pepper. Stir to incorporate the flavours. Pour the olive oil, in a thin steady stream while continuously whisking or stirring, until the mixture looks emulsified (incorporated and not separated).

Sprinkle some olive oil and a little sherry vinaigrette at the bottom of your serving dish, then sprinkle with a little black pepper. Start lining the sliced beets overlapping the sides.

When the whole plate had been lined, top each beet slice with a thin pre-soaked red onion slice. Lightly pour the vinaigrette over all slices. Sprinkle with baby watercress and some extra dried thyme leaves.

Refrigerate for 10 minutes. Serve with your salad and appetiser buffet. You can also plate these individually and place them on top of dinner plates as a ready appetiser.

Ramadan Kareem!

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