Beetroot Carpaccio with Candied Walnuts
Products used:
Ingredients (2–3 servings):
carpaccio
- 2–3 cooked beetroots
- 1 handful arugula
- 70 g (2.5 oz) feta cheese
- 1–2 tbsp fresh herbs
- lime zest (optional)
candied walnuts
- 80 g (3 oz) walnuts
- 2–3 tbsp sugar
- pinch of salt
lime vinaigrette
- 4 tbsp olive oil
- 2 tbsp lime juice
- salt & black pepper
Instructions:
1. make the candied walnut
Chop the walnuts and add sugar to a pan over medium heat.
Let the sugar melt and bubble until it becomes clear and lightly golden.
Stir in the walnuts and coat them in the caramel, add a pinch of salt.
Spread the walnuts onto baking paper and let them cool completely.
Once hardened, break them into small clusters.
2. slice the beetroot
Peel the cooked beetroot if necessary.
Slice it very thinly using the gourmet drum grater slicing drum.
3. prep the salad & make the dressing
Wash the arugula salad spinner and dry thoroughly.
In a small bowl combine: olive oil, lime juice, salt, black pepper.
Whisk until slightly emulsified.
4. serve
Arrange beet slices on a plate. Scatter arugula over the top.
Crumble feta cheese across the dish. and Add candied walnut clusters.
Sprinkle fresh herbs and lime zest. Drizzle the vinaigrette just before serving.
