Now that summer is FINALLY here, I only dream of fast and fresh dishes. And if I can avoid cooking which inevitably raise the temperature of my kitchen, that’s even better. To change from the habitual salad, I prepared yesterday a delicious beetroot carpaccio that I had at a dinner held by my friend Valentine from My Hungry Valentine (if you are ever looking for nice restaurants in London, rush to her blog because she is the queen for good addresses in London).
You only need 10 minutes to prepare this superbly fresh beetroot carpaccio! With a mandolin, it’s even faster, and prettier, but you can get away with a good knife. Just be careful of you fingers (you might not be able to see the blood in the middle of all the beet juice… ;-) ).
Beet carpaccio
Prep time: 10mn
Serves 2 as main dish / 4 as a starter
Serves 2 as main dish / 4 as a starter
Ingredients
- 2 small cooked beets
- ½ goat cheese pack (you can use feta)
- 1 lemon
- 1 handful of pine nuts
- chives or cilantro
Instructions
- Gently roast the pine nuts in a hot pan.
- Drain the beets and cut them into very thin slices using a mandoline or a sharp knife. Lay them flat on a large flat dish, making them overlap each other slightly.
- Crumble the goat cheese and sprinkle it over the beet. Sprinkle the roasted pine nuts, chives or cilantro and the juice of half a lemon juice. Season with salt and pepper if to taste. Decorate small lemon pieces.
- Cover with cling film and keep cool until dinnertime.
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