Beet carpaccio with cheese
Description
A simple dish to prepare. To best preserve the beneficial vitamins and microelements, beetroot for carpaccio should be baked. However, after slicing the cooled vegetable, let the slices sit for a few minutes to release their juice, then drain it off. Otherwise, the juice will end up in the carpaccio plate. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil or roast the beetroot in advance for about 30-40 minutes, then cool it in ice water, as carpaccio is made only from cold ingredients.
- 2
Step 2
Peel the beetroot and rinse it in water. Slice thinly. Cut the soft cheese into pieces. You can use Suluguni, Feta, Brinza, Mozzarella, etc.
- 3
Step 3
Place the beet slices on a plate, and put the cheese pieces in the center.
- 4
Step 4
Grind the peanuts or cashews into fine crumbs, place the washed arugula leaves on a plate, and sprinkle with the nut crumbs.
- 5
Step 5
Peel and press the garlic into cold-pressed vegetable oil, preferably olive oil. Season the carpaccio with salt and pepper, then drizzle with the garlic oil. Decorate the beet slices with mayonnaise of any fat content. Mayonnaise is optional. Serve the dish immediately after preparation.