Beet Carpaccio
Description
Suitable for both holidays and everyday meals. This is an incredibly tasty and healthy appetizer that you can serve as a snack or a light aperitif with a glass of sparkling champagne, red wine, and so on. Choose the type of nuts to your taste: walnuts, peanuts, hazelnuts, and so on. The main thing is high-quality vegetable oil, preferably cold-pressed olive oil, and apple cider vinegar or lemon juice. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the beets in advance until partially cooked, then transfer them to ice water to cool. Crush the walnut kernels into crumbs using a blender, coffee grinder, or rolling pin.
- 2
Step 2
Peel the boiled beets, rinse under water, and cut into thin round slices. Arrange them on a plate in a circle. If you like, you can first lay washed leaf lettuce on the plate if you have it on hand.
- 3
Step 3
Rinse the knife to remove beet juice, and slice the mozzarella balls into rounds of the same size. Arrange them on the beet slices. You don't have to stick to one cutting style—you can shred the cheese however you like.
- 4
Step 4
Combine the nut crumbs in a mortar with a small amount of vegetable oil and pressed, peeled garlic clove. Mix and spread on the slices in any order.
- 5
Step 5
Mist the dish with apple vinegar or lemon juice, garnish with fresh herbs, and serve before the beet stains the soft cheese with its juice.